PRACTICAL TIME 13 minutes TIME TO PRESS. 6 minutes COOKING TIME-10 minutes BUTTONS TO USE CSaou te and Pressure RELEASE TYPE: Quick Release MAKE AHEAD: Can be made 3 days ahead or frozen Serves 10 12 Directions: 2 tablespoons of oil 2 large onions, sliced 1 shallot, sliced 3 cloves garlic, coarsely chopped 2 tablespoons minced fresh ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 2 pinches of white pepper 6 cups (1.5 liters) vegetable broth divided 4 pounds (1.7 kg) butternut squash, peeled and cubed 2 medium apples, peeled, cored and quartered
Directions Press Saute and when the display shows "Hot", add the oil, onions, shallots, garlic and ginger to the inner pot and cook for 3 minutes, stirring frequently. Add the cinnamon, salt and pepper and stir. Add 2 cups (475 ml) of broth and use a wooden spoon to scrape the bottom of the pot clean. Press Cancel. Add remaining broth, squash, and apples and stir. Secure the lid, making sure the steam release handle is in the Seal position. Press the pressure cook button and set the cooking time to i or minutes. When the cooking time is completed, turn the steam release handle to the vent position to quickly release pressure. Press Cancel and Remove the lid. Use an immersion blender to puree for a full 4 minutes. Add more salt and white pepper as needed. If serving the next day, add 1/2 cup (u8m1) of water or more to thin the soup.
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