Creamy Squash and Apple Soup
Ingredients
- 1 cup water
- 1 pinch sea salt
- 20 ounces butternut squash, peeled and diced
- 2 apples, cored, quartered and diced
- Dash of cinnamon
- Dash of nutmeg
- Almond milk
Instructions
- Add water and salt to the pressure cooker and place a steam trivet on the pot.
- Bring water to a boil (uncovered).
- Add squash, apple and spices.
- Cover and bring to pressure.
- Cook at pressure for 3 minutes.
- Use the quick release method.
- You will find the squash and apple perfectly mushy! I added half of the mush (water and all) to a freezer bag for future use.
- Take two cups of cooked squash and apple and add to a high-speed blender.
- Add 1/2 cup of almond milk.
- Blend to desired consistency.
- Serve with a dash of cinnamon.
Responses
Butternut-Apple is one of the best soups I’ve ever made. Mine looks similar to yours, but I use a bit of habanero-inflused olive oil. I love that heat with the sweetness!
Next time I’ll have to add a hint of nutmeg too – that sounds delicious!
OMG, that olive oil sounds amazing!
Mmm, looks good! I had something similar in a restaurant, it was spiced up with some curry.
Curry would be a great addition…
The soup looks wonderful, great flavor combo!
Thanks! It’s right up your alley – quick and in the Vita-Mix!
Yum! I need to eat more butternut squash before it goes out of season! I love that stuff!
Me too– I’m much more of winter squash fan.
B-nut squash and apple is an absolute favorite of mine. This inspires me to make it again soon!!
I don’t know why I didn’t think of it sooner!
Sounds totally delish! I bet it could easily be done on the stovetop.
If you do it stovetop, come back and let us know your technique!