Just mix together, boil then puree for a creamy delight!
Preparation time: 5 minutes
Cooking time: 23 minutes
Servings: 6-8
Ingredients:
4 pounds butternut squash, peeled, seeded, cubed
1 tablespoon olive oil
1 large onion, chopped roughly
1 leek, chopped
1/2 cinnamon stick
1/2-inch piece of ginger, peeled, sliced roughly
4 cups vegetable stock
Salt, to taste
Pepper, to taste
Cilantro, chopped
1/2 cup toasted sesame seeds
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add onions and leek. Cook until onions are soft then add salt and pepper.
2. Push onions aside and add enough butternut squash cubes to cover the bottom of the pressure cooker. Cook with frequent stirring for about 10 minutes.
3. Add the remaining butternut squash, cinnamon, ginger and stock.
4. Close the lid and lock. Cook for 18 minutes at high pressure. At the end of the cooking time, quick release the pressure.
5. Remove and discard the cinnamon stick.
6. Use an immersion blender or regular blender to puree everything.
7. Serve, garnished with toasted sesame seeds and cilantro.