Pressure Cooker Summer Squash Recipes

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PRESSURE COOKER BUTTERNUT SQUASH SOUP



Pressure Cooker Butternut Squash Soup image

An easy and quick recipe to make butternut squash soup using a pressure cooker.

Provided by figgie4ever

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
1 large onion, coarsely chopped
1 (3 pound) butternut squash - peeled, seeded, and cubed
4 cups vegetable broth, or more to taste
2 sweet potatoes, peeled and cubed
3 apples, peeled and cubed
3 large cloves garlic, crushed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon ground cumin, or to taste
¼ teaspoon ground ginger, or to taste
1 teaspoon salt
1 pint half-and-half
1 tablespoon plain yogurt, or to taste

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.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 49.6 g, Cholesterol 26 mg, Fat 12.1 g, Fiber 7.8 g, Protein 6 g, SaturatedFat 5.6 g, Sodium 598.4 mg, Sugar 14.7 g

PRESSURE-COOKER SUMMER SQUASH



Pressure-Cooker Summer Squash image

We love squash, but I got bored with fixing plain old squash and cheese. I decided to jazz it up a bit by adding seasoned croutons and bacon. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings

Number Of Ingredients 10

1 pound medium yellow summer squash
1 pound medium zucchini
2 medium tomatoes, chopped
1 cup vegetable broth
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups Caesar salad croutons, coarsely crushed
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

Steps:

  • Cut squash and zucchini into 1/4-inch-thick slices; place in a 6-qt. electric pressure cooker. Add tomatoes, broth, green onions, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure. Remove vegetables with a slotted spoon., To serve, top with croutons, cheese and bacon.

Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

PRESSURE COOKER SPAGHETTI SQUASH



Pressure Cooker Spaghetti Squash image

Provided by Barbara Schieving

Categories     Popular

Number Of Ingredients 2

3 lb. spaghetti squash
1 cup water

Steps:

  • Cut off the stem end of the squash, cut the squash in half and remove the seeds with a spoon. Add water to the pressure cooker pot. Place the spaghetti squash on a steamer basket or rack in the pot. Cook 8 minutes on high pressure. Use a quick pressure release. When squash is cool enough to handle, use a fork to scrap the strands of "spaghetti" from the skin.

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