Pressure Cooker Butternut Squash Soup (Gluten & Dairy Free)
A creamy, comforting butternut squash soup made effortlessly in the pressure cooker. Naturally gluten and dairy free, this soup is gently spiced and finished with a bright squeeze of lemon.
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Servings: 4 servings
Calories: 166kcal
Equipment
Ingredients
- 1 kg butternut squash peeled and cubed
- 1 medium carrot diced
- 1 medium apple peeled and diced (optional)
- 1 tablespoon olive oil or coconut oil
- 2 teaspoon ground cumin or curry powder optional
- 0.5 teaspoon ground ginger
- 1 litre 250ml gluten-free vegetable or chicken stock
- 2 teaspoon gluten-free soy sauce or tamari
- A squeeze of lemon juice
- Salt and pepper to taste
Instructions
- Set the pressure cooker to sauté mode. Add olive oil, then the carrot and apple (if using); cook for 2 minutes.
- Add the cubed butternut squash, cumin or curry powder (if using), and ginger. Stir and cook for another minute.
- Pour in the vegetable or chicken stock and soy sauce or tamari. Mix well, scraping up any bits from the bottom.
- Secure the lid and cook on high pressure for 8 minutes.
- Release the pressure carefully. Blend the soup until completely smooth (using a handheld blender or allow to cool and carefully transfer to a blender).
- Stir in lemon juice, season with salt and pepper, and serve hot.
Nutrition
Serving: 1g | Calories: 166kcal | Carbohydrates: 28.9g | Protein: 3.2g | Fat: 3.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Sodium: 866.2mg | Potassium: 1060.8mg | Fiber: 2.9g | Sugar: 14.8g