I love using fresh produce to make warm, satisfying soups. Soups and stews are a great way to transform ingredients and sneak tons of veggies into my little ones’ diets. When I’ve tackled squash soups in the past, I’ve had to spend tons of time chopping the hard squash before boiling it with other ingredients. But now, using my Aroma Pressure Cooker, I’m able to simply peel my squash, cut it in half and throw it straight in the cooker. This entire soup is made from start to finish in 20 minutes and will keep in the fridge for a hot addition to meals throughout the week. It can also be frozen in small batches for a winter night warmup. I was amazed at how quickly and effortlessly I achieved my butternut squash and pear soup in the pressure cooker and definitely won’t be reverting back to my old method any time soon.
BUTTERNUT SQUASH AND PEAR SOUP
2 medium sized butternut squash, peeled, cut in half and seeds removed
4 medium pears, cored
1 yellow onion, quartered
2 tbls butter
2 cups vegetable broth
1 sprig fresh sage
salt and pepper to taste
Optional: toasted pumpkin seeds for garnish
Add onions and butter and let soften. Add all remaining ingredients and close the lid. Cook on Medium Pressure for 15 minutes.
Puree cooked soup.
Pour into serving bowls and garnish with roasted pumpkin seeds.
Tip: Can be made up to 5 days ahead and stored in your refrigerator.