Pressure Cooker Butternut Squash Bisque
A great way to start a winter meal; or serve with a salad and bread as a complete meal. Crumbled blue cheese is a great garnish for this soup.
Serves 4 as a main dish
Ingredients
- 1 tablespoon olive oil
- 1 - 48 ounce can chicken broth
- 3 lb. Butternut squash, peeled, seeded, and cut into 1" chunks (SLT notation— some grocery stores have peeled and cut squash available in the produce section)
- 2 large onions, peeled and cut into large pieces
- 3 large red delicious apples, peeled and cut into 1" pieces
- ¾ cup long-grain rice
- 1½ teaspoon ground cumin
- 2 teaspoon ground ginger
- 1 pint Half & Half (fat-free works well), or milk for thinner consistency
- Salt, to taste
Procedure
SLT notation— Perform the first procedure with the lid off
- In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown.
- Add remaining ingredients, except half & half and salt, and place lid on cooker. Bring up to high pressure, then lower heat and cook for 10 minutes.
- Release pressure using automatic release method. (SLT notation—Refer to your pan's instructions). Open lid and allow to cool slightly.
- Place ingredients into blender or food processor, along with half & half and salt, if desired. Puree until smooth.
Recipe courtesy of Fagor
