Ingredients for Butternut Squash And Rhubarb Soup
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 4 cups chicken stock
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 lb rhubarb, trimmed and chopped
- 1 tablespoon caster sugar
- 1 tablespoon chopped fresh coriander
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How to Make Butternut Squash And Rhubarb Soup
- **Make the Rhubarb Puree:** Combine 1 lb chopped rhubarb and 1 tablespoon caster sugar in a saucepan. Bring to a simmer over medium heat.
- **Simmer:** Reduce heat to low and simmer for 1 minute. Remove from heat.
- **Cool:** Cover and let cool completely.
- **Sauté Onion:** Heat 1 tablespoon olive oil in a pan over medium heat. Add 1 chopped onion and sauté until softened, about 5 minutes.
- **Pressure Cook Squash:** Transfer the sautéed onion to a pressure cooker. Add 1 medium (about 2 lbs) peeled, seeded, and cubed butternut squash and 4 cups chicken stock. Cook on high pressure for 10 minutes.
- **Natural Pressure Release:** Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- **Blend:** Once cooled slightly, carefully transfer the squash mixture to a blender and blend until smooth.
- **Combine & Season:** Stir in the cooled rhubarb puree and 1 tablespoon chopped fresh coriander. Season generously with salt and pepper to taste.
- **Serve:** Serve warm. Garnish with extra coriander if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
62g
Fat
6g
Carbs
17g
