The Best Pressure Cooker Butternut Squash Soup Amuse Bouche

Written by Eydie Desser

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!


  • 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)


  • 1 lime, zested
  • ¼ cup unsweetened coconut flakes


1- 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.  

2- Depressurize the cooker quickly by running tepid water over the rim.

3- 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.

4- 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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