Butternut Cauliflower Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 onion, diced
1-2 tsp oil for sautéing
2-3 cloves of garlic, minced
1 lb frozen cauliflower
1 lb frozen cubed butternut squash
2 cups vegetable broth (chicken broth works too!)
1 tsp paprika
1/2-1 tsp dried thyme
1/4-1/2 tsp red pepper flakes (optional for a spicy kick)
1/4 tsp sea salt, plus extra to taste
1/2 cup half and half, milk, or cream (see notes)
TASTY TOPPING + MIX-IN OPTIONS:
grated cheddar cheese
crumbled bacon (regular... turkey... veggie...)
sriracha or hot sauce
parmesan and/or gouda cheese
sour cream, cheddar, and chives
chopped green onions
pumpkin seeds
sunflower seeds
croutons
pesto
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Directions: |
Directions:Turn pressure cooker to sauté function and heat oil.
Sauté onion until tender and golden, adding the garlic towards the end.
Add cauliflower, butternut, veggie broth, and spices.
NOTE: If the broth you're using is on the saltier side, feel free to skip the salt and simply add it in at the end, tasting and seasoning it as you go. Same goes for the red pepper flakes - if you want a super mild soup you can always sneak some in after and season as you taste. I added a teaspoon of pepper flakes to mine and it gave the soup a delightful zing! You could also give this a fall-spiced flavor profile if you'd like by adding cinnamon and nutmeg to the soup. I've had it both ways and love it!
Set to high pressure for 5 min.
Due to volume, soup should take around 15 minutes to come to pressure and countdown the 5 minutes.
Once it's complete, turn OFF then switch to vent to quick release the pressure.
The soup should take about 20-25 minutes from sauté to pressure release.
Add half and half (or your choice of dairy)
Blend using an immersion blender (my favorite space-saving appliance ever!) or allow soup to cool (hot liquid expands) and blend in batches in your blender or food processor.
Top with your choice of toppings and dig in! |
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Number Of
Servings: |
Number Of
Servings:6 |
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