The Soup Dish Cookbook: A Cookbook with Great Soup Recipe by Hope Ivy

Author:Hope, Ivy [Hope, Ivy]
Language: eng
Format: epub, pdf
Published: 2020-10-02T00:00:00+00:00

Butternut Squash and Apple Soup

Here’s a soup that’s smooth and creamy without being heavy, thanks to tart apples and a touch of cream to enrich the flavor. A topping of toasted spiced pepitas (shelled pumpkin seeds) adds a nice crunch, making it a wonderful, comforting autumn treat.

Servings: 6

Cook time: 35 minutes

Ingredients:

• 1 tbsp. olive oil

• 1 onion, diced

• 3 garlic cloves, coarsely chopped

• 1 tsp. freshly grated ginger

• ½ tsp. ground cumin

• ½ tsp. ground coriander

• 6 c. butternut squash, peeled, seeded, and cubed

• 2 Granny Smith apples, peeled, cored, and chopped

• 3 c. vegetable broth

• ½ c. heavy (whipping) cream

• Salt

• Freshly ground black pepper

• Toasted spiced pepitas (optional)

Directions:

1. First, turn on the electric pressure cooker and select the “Sauté” mode. Heat the olive oil and cook the onion for 2 minutes, or until soft. Add the garlic, ginger, cumin, and coriander and cook for 1 minute, or until the spices are fragrant. Turn off the “Sauté” mode.

2. Add the butternut squash, apples, and broth. Then, stir to combine.

3. Next, secure the lid. Select the “Manual” mode. Set the cooking time for 5 minutes under High Pressure. When the cooking cycle is complete, natural release for 10 minutes, and then quick releases any remaining steam.

4. Using an immersion blender, traditional blender, or food processor, blends the soup until smooth.

5. Lastly, stir in the heavy cream and season with salt and pepper to taste. Garnish with the pepitas (if using) before serving.

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