Butternut Squash Carrot Soup

Name: Butternut Squash Carrot Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 Tbsp. Extra virgin olive oil; 1 White onion diced; 2 cups Butternut squash peeled and cubed; 4 Carrots peeled and chopped; 1 cup Chopped celery; 1/2 tsp. Sea salt; 1 tsp. Fresh ginger peeled and minced; 1/4 tsp. Black pepper; 1 cup vegetable stock

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Servings

Prep

10 min

Cook

15 min

Ingredients

Extra virgin olive oil		1 Tbsp.
White onion diced		1
Butternut squash peeled and cubed		2 cups
Carrots peeled and chopped		4
Chopped celery		1 cup
Sea salt		1/2 tsp.
Fresh ginger peeled and minced		1 tsp.
Black pepper		1/4 tsp.
vegetable stock		1 cup

I love making this recipe when I am feeling under the weather. This bowl of soup tastes so good and will make you feel better quickly!

Directions

Place a pressure cooker over medium heat. Add olive oil and sauté the onions until they are translucent about 3 minutes.
Then add squash, celery, carrots and sauté another 5 minutes.
At this point, pour in 1 cup vegetable stock and around 3 cups water just enough to cover the vegetables. Add salt, black pepper, and ginger.
Close the cooker, lock the lid and bring the pressure to high according to the manufacturer’s instructions.
When the cooker indicates it has reached high pressure, then reduce heat to medium-low and put the timer to 12 minutes.
When the time is up, release the steam “carefully” using the quick-release method according to manufacturer’s instructions.
Be careful of any remaining steam. Unlock and remove the lid.
Using the hand blender, puree the soup until smooth.
At this stage, put back the pressure cooker on the stove without the lid and heat the soup. You can use water to thin the soup to the desired consistency. Add salt and pepper to taste.