Pressure Cooked Keto Butternut Squash Soup Food

PRESSURE COOKER BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a pressure cooker over medium-high heat. Saute onion until translucent but not browned, about 5 minutes. Add squash, broth, sweet potatoes, apples, garlic, cinnamon, nutmeg, black pepper, cumin, ginger, and salt.
• Close and lock the lid. Bring to high pressure according to manufacturer's instructions, 10 to 15 minutes. Reduce heat to medium-low; cook until squash and sweet potatoes are fork-tender, about 15 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove lid. Liquefy soup using an immersion blender. Stir in half-and-half. Serve with a dollop of yogurt on top.

PRESSURE-COOKED KETO BUTTERNUT SQUASH SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add 1/2 of the butternut squash, onion, and garlic; cook and stir until starting to brown, 5 to 10 minutes.
• Add remaining squash, water, chicken bouillon, salt, and ginger. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Strain off 1/2 of the cooking liquid. Blend soup with an immersion blender until smooth. Add enough coconut milk to reach the desired consistency and color. Garnish with parsley and drops of sriracha sauce.

CREAMY INSTANT POT BUTTERNUT SQUASH SOUP

Steps:

• Starting with butternut squash as a base, add butternut squash, sweet onion, carrots, celery, sweet bell peppers, garlic, thyme, olive oil, chicken stock, salt and black pepper to an Instant Pot or pressure cooker. Securely close lid and set vent (float valve) to "SEALING".
• Set Instant Pot to "Pressure Cook" for 10 minutes - see notes section.
• Once timer has ended, very carefully turn the vent to "VENTING" for quick release, and wait until all of the steam has released and the valve has dropped. Then, remove the lid.
• Remove and discard the thyme. Mix in cream, or wait until after pureed then add cream - the latter is my preference.
• Using an immersion blender or traditional blender, puree the soup until very smooth. If using a traditional blender, ensure the soup has cooled a bit and blend in 2 batches.
• Taste, adding more salt or freshly cracked black pepper if needed.
• Garnish with roasted pumpkin seeds, fresh parsley or chives and a drizzle of cream.