Butternut Squash Soup Recipe #284276
Creamy, fat-free, low-cal, and a serving+ of veggies! Great for a rainy winters day.
Vegetable broth or water may be substituted for chicken broth to make dish entirely vegetarian.
30 min | 10 min prep
SERVES 12
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 2 stalks celery, diced
- 5 lbs butternut squash, cubed
- 4 cups chicken broth
- 2 tablespoons rosemary, fresh, chopped
- 1 teaspoon paprika
- 1 teaspoon nutmeg
- salt and pepper
- Sweat onion and garlic in small amount of oil in pressure cooker.
- Add Carrot and Celery to color before adding all remaining ingredients.
- Place Pressure cooker lid on and bring to pressure over medium heat. Once rocker begins to move at medium, to cook for twenty minutes. Remove from heat, allow to depressurize on countertop.
- Using hand held blender, blend to smooth consistency, adding additional broth to thin, if needed. Add additional salt and pepper, as needed.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 284276 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars