Butternut Squash Bisque Pressure Cooker Recipes
BUTTERNUT SQUASH BISQUE
Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.
Provided by PHONELADY55
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
- Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 21.8 g, Cholesterol 48.4 mg, Fat 18.2 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 9.1 g, Sodium 820.1 mg, Sugar 5 g
CHEF JOHN'S BUTTERNUT BISQUE
For a winter special occasion or just a weekday meal, this butternut bisque makes a perfect, warming starter course. The snipped chives and pomegranate garnishes add a festive touch, but you can also use crumbled bacon and a swirl of crème fraiche.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes.
- Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks.
- Raise heat under pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend with an immersion blender until very smooth. Stir in cream and maple syrup; add more salt if needed.
- Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 27.1 g, Cholesterol 45.8 mg, Fat 13.7 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 1058.9 mg, Sugar 10 g
BUTTERNUT SQUASH BISQUE (PRESSURE COOKER)
I believe I got this off the internet a few years ago when I was looking for pressure cooker recipes, it's very good with wonderful flavour. The Beau says he can't eat the commercially made stuff anymore, he likes this best! Great soup course for your dinner party.
Provided by bikerchick
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown.
- Add remaining ingredients, except half& half and salt, and place lid on cooker.
- Bring up to high pressure, then lower heat and cook for 10 minutes.
- Release pressure as directed by manufacturer.
- Open lid and allow to cool slightly.
- Place ingredients into blender or food processor, along with half& half and salt, if desired.
- Puree until smooth.
- Serve medium hot.
Nutrition Facts : Calories 435.2, Fat 13.9, SaturatedFat 6.7, Cholesterol 29.9, Sodium 794.5, Carbohydrate 70.5, Fiber 8.6, Sugar 19.7, Protein 12.3
BUTTERNUT SQUASH BISQUE - PRESSURE COOKER
Found this on fast cooking pressure cooker recipes. I **LOVE** butternut squash, usually have it with the thai seasonings, the kale and apples are great! Super easy and fast.
Provided by redredrobyn
Categories Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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 half & half, 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 to cool slightly.
- Place ingredients into a standard blender or food processor, or use a handheld immersion blender, along with half & half, 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.
Nutrition Facts : Calories 363.8, Fat 7.5, SaturatedFat 2.3, Cholesterol 12.5, Sodium 441.6, Carbohydrate 68.6, Fiber 8.7, Sugar 30.1, Protein 11.8
More about "butternut squash bisque pressure cooker recipes"
INSTANT POT BUTTERNUT SQUASH - PRESSURE COOK RECIPES
From pressurecookrecipes.com
5/5 (10)Total Time 20 minsCategory Breakfast, Dinner, Lunch, Side DishCalories 136 per serving
- Cut Butternut Squash: Based on our experiments, whole butternut squash cooks most evenly in Instant Pot when cut this way (as shown in photo).
- Pressure Cook Butternut Squash: Pour 1 cup (250ml) cold water, then place trivet in Instant Pot. Layer the cut butternut squash on top of trivet (as shown in photos). Lock the lid, then turn Venting Knob to the Sealing Position. Pressure Cook at High Pressure for 8 - 11 minutes, then Quick Release. Open the lid carefully.*Pro Tip: The best cooking time depends on the size of your butternut squash and how tender you like your butternut squash (firm vs. very soft). For reference, a 4lb (1916g) butternut squash with a circumference of 19" will take 9 - 10 minutes (under pressure time) to fully cook in the Instant Pot.
- Garnish and Serve Butternut Squash: For an easy side dish, sprinkle brown sugar and kosher salt over your creamy rich butternut squash. Drizzle with olive oil or melted butter, then serve immediately. Enjoy~*Pro Tip: If you want to garnish with some fresh herbs, butternut squash pairs well with rosemary, thyme, or sage.
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Cuisine AmericanCategory Pressure CookerServings 4Total Time 25 mins
- Prepare the squash for steaming: Lay the squash on its side on a cutting board — you can hold onto it with a kitchen towel for extra stability. Slice off the stem, then cut the squash in half through the middle, where the thinner neck meets the larger bottom. Cut each section in half again, then scoop out the seeds.
- Pressure-steam the squash: Place a wire metal trivet in your electric pressure cooker and pour in 1 1/2 cups of water. Arrange the pieces of squash on top of the trivet in a single layer. It’s fine if they overlap a bit. Secure the lid on your pressure cooker, and make sure the pressure release valve is set to its sealing position. Select the “Steam” or “Manual” setting, and set the cooking time to 7 minutes at high pressure. (If you’re using a stovetop pressure cooker, steam the squash at high pressure for 6 minutes.) The pot will take about 10 minutes to come up to pressure, and then the cooking program will begin.
- Remove the squash from the pressure cooker and cool: At the end of cooking, move the pressure release valve to its venting position. When the pressure has fully released, open the pot. If, after 7 minutes, the squash is not as tender as you'd like, add another 1/2 cup of water to the Instant Pot, lock on the lid, and set the pressure cooking time for another 2 minutes. If necessary, keep cooking under pressure in increments of 2 minutes until tender. You may need up to 12 minutes total pressure cooking time. Some butternut squash cook faster than others. Use a pair of tongs to transfer the squash to a cutting board to cool.
- Scoop the squash from the skin: When it's cool enough to handle, use a big spoon to scoop the squash from the outer skin. At this point, it's ready to be added to any recipe calling for cooked squash.
PRESSURE COOKER (INSTANT POT) BUTTERNUT SQUASH BUTTER RECIPE
From pressurecookingtoday.com
Reviews 4Category VeggiesServings 7Estimated Reading Time 3 mins
- Prepare the squash: Remove the stem and slice off the top and bottom of each squash. Slice in half and remove seeds and stringy fibers. Cut into chunks.
- Cook the squash: Pour one cup of water into the pressure cooker pot. Arrange the cut chunks in a steamer basket and place in the pressure cooking pot. Lock the lid in place. Select high pressure and 5 minutes cook time.
- When the pressure cooker has finished cooking and the timer has counted to zero, carefully release the steam with a quick pressure release. Use hot pads to lift the squash out of the pressure cooker. Allow the squash to cool enough to handle.
- Empty the water from the pressure cooker pot, wipe dry and place back into the cooker. Use a paring knife to remove the skin from the squash.
PRESSURE COOKER MASHED BUTTERNUT SQUASH - SMACK OF FLAVOR
From smackofflavor.com
Servings 4Total Time 17 minsEstimated Reading Time 6 mins
- Add 1 - to 1 ½ pounds of cubed, peeled butternut squash to the pressure cooker. Add 1 cup of water and seal according to the manufacturer’s instructions. Cook on high pressure for 3 minutes. Carefully, do a quick release after 1 minute.
- The butternut squash chunks should be fork tender and soft. Remove the butternut squash from the water and add to a large mixing bowl.
- In the large mixing bowl, using a masher or forks, mash the butternut squash, it should mash easily.
- Once mashed, add in remaining ingredients and mix well. Taste for seasoning and slowly add kosher salt until it tastes flavorful.
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