Butternut Squash Bisque Pressure Cooker

Transform your dinner table with the velvety smoothness of Butternut Squash Bisque made effortlessly in a pressure cooker. This comforting, nutrient-packed soup comes together in just 40 minutes, thanks to the magic of pressure cooking. Sweet butternut squash is perfectly complemented by warming spices like cinnamon and nutmeg, balanced with the creaminess of full-fat coconut milk for a luscious finish. Sautéed onion, carrot, and garlic add depth and aroma, while a garnish of fresh thyme and crunchy pumpkin seeds takes this bisque to gourmet levels. Ideal for cozy weeknight meals or an impressive starter at your next gathering, this dairy-free and vegetarian recipe is as easy as it is exquisite. Perfect for those seeking a quick, healthy, and flavorful dinner option, this recipe is sure to become a family favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 4 cups butternut squash (peeled, seeded, and diced)
• 4 cups vegetable broth
• 1 medium onion (chopped)
• 2 medium carrot (peeled and diced)
• 3 cloves garlic (minced)
• 2 tablespoons olive oil
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 cup full-fat coconut milk
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 tablespoon fresh thyme (optional, for garnish)
• 2 tablespoons pumpkin seeds (optional, for garnish)

Directions

Step 1

Set your pressure cooker to 'Sauté' mode and heat the olive oil.

Step 2

Add the chopped onion, diced carrot, and minced garlic to the pot. Sauté for 3-4 minutes, or until the onion is translucent and fragrant.

Step 3

Stir in the cinnamon and nutmeg, and cook for an additional 1 minute to toast the spices.

Step 4

Add the diced butternut squash, vegetable broth, salt, and black pepper to the pot. Stir well to combine.

Step 5

Secure the lid on the pressure cooker and set it to 'Manual' or 'Pressure Cook' on high for 10 minutes.

Step 6

Once the cooking cycle is complete, allow the pressure cooker to naturally release its pressure for 10 minutes, then carefully perform a quick release to vent any remaining steam.

Step 7

Using an immersion blender, puree the soup directly in the pressure cooker pot until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth (be cautious when blending hot liquids).

Step 8

Stir in the coconut milk and taste for seasoning, adjusting with additional salt and pepper if needed.

Step 9

Ladle the bisque into bowls and garnish with fresh thyme and a sprinkle of pumpkin seeds, if desired.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(2425.9g)

Amount per serving	% Daily Value*
Calories	1801.6

Total Fat 103.3g	0%
Saturated Fat 58.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4766.3mg	0%
Total Carbohydrate 215.6g	0%
Dietary Fiber 43.4g	0%
Total Sugars 51.9g
Protein 39.2g	0%

Vitamin D 0IU	0%
Calcium 731.7mg	0%
Iron 21.8mg	0%
Potassium 6409.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 8.0%

Carbs: 44.3%