101 Electric Pressure Cooker Recipes by Liana Green

Author:Liana Green [Green, Liana]
Language: eng
Format: epub
Published: 2017-11-20T00:00:00+00:00

Cauliflower & Butternut Squash Soup

Serves 4-6

500g butternut squash, diced

2 onions, chopped

4 garlic cloves, crushed

1 tablespoon olive oil

2 tsp paprika

2 bay leaves

1 litre chicken stock

1 head cauliflower, remove and use florets

300ml double cream

1. Heat the oil in your pressure cooker pot. Add the onion and garlic and sauté for 4-5 minutes.

2. Add spices and stir.

3. Add stock and stir to remove any bits stuck to bottom of pot.

4. Add butternut squash to the pot, along with the cauliflower florets.

5. Cook on high pressure for 6 minutes. Allow natural pressure release.

6. Blend using a hand blender. Stir in half the cream. If you prefer a creamier soup, stir in the remaining cream.

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