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Pressure Cooker Butternut Squash Bisque

Source of Recipe

Karla


Recipe Introduction

Origins Unknown

List of Ingredients

1 tbsp olive oil
2 large onions, peeled and cut into large pieces
5 cups chicken stock or 5 cups vegetable stock
3 lbs butternut squash, peeled, seeded, and cut into 1-inch chunks (about 2 squash)
3 large granny smith apples, peeled and cut into 1-inch (25 mm)
2 cups kale
2 tbsp pure maple syrup
2 tsp ground cumin
2 tsp ground ginger
1/2 tsp nutmeg
1 pint coconut milk
1/8 cup Daiya cheddar cheese shreds




Recipe

Sauté onions in the oil in the pressure cooker for approximately 3 minutes, or until they begin to soften, but not browned.

Add remaining ingredients, except coconut milk, maple syrup and salt.
Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method or automatic release method, remove the lid and allow cooling slightly.

Place ingredients into a standard blender or food processor, or use a handheld immersion blender, along with coconut milk, maple syrup and salt, if desired.

Puree until smooth. Serve medium hot. Top with a bit of grated cheddar cheese. Suggested time for fast 15 psi pressure cookers: Cook for 10 minutes on high pressure.