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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Set your pressure cooker to 'Sauté' mode and heat the olive oil.
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.
Stir in the cinnamon and nutmeg, and cook for an additional 1 minute to toast the spices.
Add the diced butternut squash, vegetable broth, salt, and black pepper to the pot. Stir well to combine.
Secure the lid on the pressure cooker and set it to 'Manual' or 'Pressure Cook' on high for 10 minutes.
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.
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).
Stir in the coconut milk and taste for seasoning, adjusting with additional salt and pepper if needed.
Ladle the bisque into bowls and garnish with fresh thyme and a sprinkle of pumpkin seeds, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4766 mg | 207% | |
| Total Carbohydrate | 215.6 g | 78% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 51.9 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 6410 mg | 136% | |
*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.
