Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
How would you adapt it using frozen cubed squash?
If you’re using frozen cubed squash, I’d start with the sautéing step (step 3), stir in the frozen squash and broth, then cook the soup for 5 minutes under pressure with a natural pressure release. Open the pot, then continue on with the recipe to puree the soup (from step 6). Hope that makes sense!
This sounds so good and I am going to the store to get the Granny Smith Apples. I have a question, Can this soup be canned for later use. I love to have soups around and I can most of them but have never tried this. Would it be safe to can it.
Hi, Suzanne! We haven’t tried canning this recipe, so I can’t say either way. Sorry!
This is a good basic recipe. I had to really fiddle with the seasoning so it wasn’t so bland. I ended up adding smoked Chipotle paprika a tiny bit at a time until it had a nice savory taste.
Delicious, but just a couple tiny comments. The “Normal” setting on my Instant Pot cooks way hotter than I’d ever cook on my stovetop. Would not recommend sauteeing on high. I did saute onions first, then added some garlic along with the other veggies. I used some small-ish squashes from my CSA; would definitely have cooked for less time. Finally, @Chris — freshly grated nutmeg is the only way to go! (A little Microplane nutmeg grater makes it easier then using pre-grated nutmeg.)
I don’t have an InstaPot – just a regular, stove top pressure cooker. Couldn’t figure out how to fix it in that.
Hi, Dale! If you’re using a stovetop pressure cooker, steam the squash at high pressure for 6 minutes. The rest of the recipe should be the same. Enjoy!
Hello! Can you advise how to cook without a pressure cooker?
Hi, Sarah — I’d just make this recipe instead: http://www.simplyrecipes.com/recipes/butternut_squash_apple_soup/.
The Granny Smith I used overpowered everything else. Will likely leave kit out if I make this again.
I made this soup today and it’s fantastic! I’d never cooked a butternut squash before but it was easy. Thanks for the recipe!
So glad to hear it!!!
This is very similar to my (non-pressure-cooked) recipe. This will make it so much easier! Thanks! As an added convenience, I also use pre-shredded carrots. Since they’re being puréed, using them is simpler than dicing carrots. One final thought – fresh-grated nutmeg is heavenly as a garnish on each bowl as it’s being served.
Chris — Nutmeg is such a good idea. I always forget about adding it. Thank you!