Butternut Squash And Ginger Soup ~ Instant Pot

Butternut Squash And Ginger Soup ~ Instant Pot

Ingredients:
2 kilo (4 lbs.) butternut squash, peeled, seeded and cubed
1 sprig sage
1 large onion, chopped
2 cm (3/4") fresh ginger
1/4 teaspoon nutmeg
4 cups vegetable stock
olive oil
salt and pepper to taste
1/2 cup toasted pumpkin (or squash) seeds, for garnish

Directions

Press Saute to preheat the Instant Pot until words “Hot” appear on the display add the onions sage, salt and pepper and saute. When the onions are soft, place  onions aside and add handful of squash cubes to cover the bottom, let brown for about 5 minutes stirring infrequently. Next, add the rest of the squash, ginger, nutmeg, and stock.

Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-] buttons to choose 10 minutes pressure cooking time.

When time is up, open the cooker using Quick Release (see, below).

Fish out the woody sage stem. With an immersion blender puree' the contents of the cooker.

Garnish with a few toasted pumpkin seeds. Serves 4-6

INSTANT TIP: Three Ways to Open the Cooker

Quick Release - Release pressure instantly, by pressing [Cancel] and then twisting the steam release handle on the lid to “Venting” position.

Natural Release - Continue cooking using the cooker’s residual heat and steam, by pressing [Cancel]and waiting for the pressure to come down on its own and the lid to un-lock—this will take about 20 minutes (more if the cooker is very full).

10-minute Natural Release - Let the cooker go into “Keep Warm” mode and count 10 minutes. Then press [Cancel] and twist the steam release handle on the lid to “Venting” position.