Have you ever eaten something amazing and asked, “what’s in this?!” Cooking winter squash and root vegetables in a pressure cooker brings a whole new dimension to the taste of these vegetables. They become caramelized, rich and sumptuous; you’d think there was a ton of butter in it. This soup is salt, oil and sugar free and you’d never know it. It can be thinned out with more coconut milk for a soup shooter, or a sauce, or left thicker to use as a puree. It can even be frozen and served as a rich and “wow” dessert!
The Best Pressure Cooker Butternut Squash Soup Amuse Bouche
The Best Pressure Cooker Butternut Squash Soup Amuse Bouche
Servings: 6
Ingredients
- 1 medium sized butternut squash, peeled, seeded and diced (5 cups)
- 1 stalk Lemongrass, trimmed and sliced in thick discs
- 2 TB water
- ⅜ tsp. baking soda
- Coconut Milk, as needed (I used about ½ cup full fat)
Garnishes:
- 1 lime, zested
- ¼ cup unsweetened coconut flakes
Instructions
- Place the diced squash, sliced lemongrass, water and baking soda in the pressure cooker. Stir well. Lock the lid and pressure-cook the squash mixture at a gauge of 1 bar/15 psi for 20 minutes. Start timing as soon as full pressure is reached.
- Depressurize the cooker quickly by running tepid water over the rim.
- Puree the squash, using a stick blender, or scoop the mixture into a blender, blend until very smooth. Return the mixture to the pressure cooker.
- Over medium heat, finish making the soup. Add ½ cup coconut milk, or more, considering the consistency you’d like; medium thickness for a soup, and thinner for a sauce.
To Serve:
Garnish with lime zest and unsweetened coconut flakes.
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