Delicious, smooth, vibrant Pressure Cooker Butternut Squash Soup, suitable for stove-top and electric pressure cookers such as Instant Pot and Ninja Foodi
2mild chillies(optional) deseeded and chopped up (want it less spicy, use one, want it without chillies, skip them, (we’re flexible). Don't want to add chilli? Don't blame you! Other options are a teaspoon of paprika, mild chilli powder, only one chilli...
500mlwatercold tap
1teaspoonvegetable stock paste(mine was frozen), get the recipe
For blending
250mlyoghurt wheyapprox (you can add water or stock too) but it’s a great use for whey if you make your own yoghurt
250gcream cheese(soft cheese, Philadelphia style, I use supermarket own)
Instructions
Use the whole butternut squash trick first to make your BNS super easy to slice and dice. Discard the water. Got Butternut Squash already in chunks? Add it to the inner pot, skip this step and go to step 3.
1 butternut squash
Deseed and chop up the BNS and add to the drained inner pot. No need to peel if you don't want to.
Add the onion, garlic, chilli, water and vegetable stock paste
Make sure the sealing ring is properly in place. Lid on. Steam release Sealed.
Press Pressure Cook, programme 10 minutes, high pressure. Do a Natural Pressure Release (NPR) at the end. You can let the rest of the steam out after 15 minutes if the float valve hasn’t popped back down yet
Blend the soup with the cream cheese. The key to getting soup consistency / thickness right is to remove part of the stock, blend (in this case with the cream cheese) then add gradually the stock until happy with the thickness. It's easy to make soup thinner once blended than to make it thicker. I also added 250 ml whey. I started with half a a pack of cream cheese but, my goodness, those mild chillies were hot so ended up adding the whole thing.