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Ingredients
- 1 1/2 pounds of butternut squash, quartered and seeded
- 2 Tablespoons olive oil
- 3 cloves garlic, coarsely chopped (roasted garlic is even better)
- 1 Medium-size yellow or white onion, finely diced
- 1 teaspoon chopped fresh sage, or 1 1/2 teaspoon dried
- 3/4 teaspoon kosher salt
- 1 Cup water
- 3 Cups vegetable stock
Details
Servings 4
Preparation time 10mins
Cooking time 45mins
Adapted from grouprecipes.com
Preparation
Step 1
Place the squash cut side down on a trivet in the pressure cooker. Pour 1 Cup water, lock the lid, and bring to high pressure for 3 minutes. Reduce to medium pressure and cook for 7 minutes. Remove from heat and let sit for 3 minutes to finish cooking.
With the steam vent pointed away from your face, gently release any remaining pressure. Transfer squash to a plate to cool.
In a clean pressure cooker, heat the Oil over medium heat. Add the Garlic, Onion, and Sage and cook, stirring occasionally, until thoroughly wilted, about 6 minutes.
Scrape the Squash pulp away from it's skin and add it to the Garlic and Onion mixture, along with the Salt and Vegetable Stock. Lock the lid and bring to high pressure for 5 minutes. Reduce to medium pressure and cook for 10 minutes. Remove from the heat and let sit for 10 minutes to finish cooking.
With the steam vent pointed away from your face, gently release any remaining pressure. Use an immersion blender to a smooth consistency, or when cool enough to handle, transfer to a food processor and puree
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