Set it and forget it- or at least set the table…this Butternut Squash Soup comes together in a snap. While stovetop methods are traditional and work just as well for this recipe, we opted to get the robot chefs to work and employed an electric pressure cooker to do the heavy lifting.
Carrots and squash are sturdy vegetables that last. Stock up on your next Costco adventure and look for pre-cut squash on sale. You can use frozen vegetables too, just limit your liquid amount below (so instead of 2 cups of broth use 1.5 cups).
Here’s our favourite fall soup!
Curried Carrot and Butternut Squash Recipe
Butternut Squash Soup Recipe
500 ml low-sodium Chicken broth
2 cups butternut squash, chopped
2 cups carrots, chopped
1 cup of celery, chopped
3 tbsp of butter
3 garlic cloves, diced
1 tbsp of fresh ginger, diced
2 tsp of curry powder
1 tsp of cinnamon
2 tsp of cumin
1 tsp salt
1/3 cup of whipping cream
If you’re using the ActiCook & Stir, select the Sauté function and food type- Vegetable. With the stirring paddle in place, set the time for 15 minutes and then select the Stir function. Add butter, celery, squash, carrots, ginger and garlic. Close the lid and press the Start key. When the timer goes, open the lid and add the chicken broth, cinnamon, curry powder, cumin and salt.
Select the Soup function with the food type Vegetable. Set the time for 45 minutes. Close the lid and hit Start. Curl up, read a book, and wait for the beep. Carefully remove the cooking bowl and pour soup into a blender, or use a hand immersion blender. Slowly add whipping cream and garnish with crispy sage and toasted pumpkin seeds, or croutons and creme fraiche.
We used the ActiCook and Stir, but really, most pressure cookers or slow cookers can replicate this method. Follow the same steps above to blend fully.
Swap butter and cream for olive oil and Silk Whipping cream, or omit it completely.
Find more hearty and healthy soup recipes here.
All images by Libby Roach.