Steam a whole squash then puree it with veggies, apples, and broth.
Winter squashes are my favorite vegetables to cook with during the cold weather months.
Theyre so hearty and sweet, and especially well-suited to making delicious, comforting soups!
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Cooking these hard squashes is a snap in a pressure cooker like the Instant Pot.
This will thicken the soup right up!
To freeze, transfer to freezer containers or bags, then freeze for up to three months.
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Cut each section in half again, then scoop out the seeds.
Arrange the pieces of squash on top of the trivet in a single layer.
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Its fine if they overlap a bit.
grab the Steam or Manual setting, and set the cooking time to 7 minutes at high pressure.
(If youre using a stovetop pressure cooker, steam the squash at high pressure for 6 minutes.)
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When its finished cooking, move the pressure release valve to its venting position.
Remove the inner pot from the pressure cooker housing, remove the trivet, and pour out the water.
Return the inner pot to your pressure cooker.
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Reset the cooking program on your pressure cooker, and opt for highest Saute setting.
Melt the butter in the pot.
When the butter is melted and bubbling, add the onion, celery, carrot, and apple.
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Saute until the onions are translucent, about five minutes.
Pour in the broth, and let it come to a simmer.
Add the squash to the pot (it’s ok if the broth isn’t simmering quite yet).
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Let the soup simmer until the apples and other vegetables are soft, 5 to 7 minutes or so.
Use an immersion blender or a traditional blender to process the soup until it is smooth.
(If using a traditional blender, puree in batches with the top slightly loosened.
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Use a dishtowel to hold down the lid while blending.)
Stir in the spices and taste, adding more salt if needed.
Ladle the soup into bowls and serve it with a dollop of yogurt and chives sprinkled on top.
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This soup will keep for about a week in the fridge, or frozen for up to 3 months.
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