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Slow Cooker, Cuckoo Multi Cooker, Pressure Cooker, Best Pressure Cooker, Best Multi Cooker, Best Rice Cooker, Slow Cooker, Instant Pot Cooker, Pressure Cooker, Electric Pressure Cooker, Cuckoo USA
French Onion Soup
October 13, 2017
Black Bean Soup
November 9, 2017

Ginger Butternut Squash Soup

Published by Admin at November 9, 2017
Categories
  • SOUP
  • Soups
Tags
Slow Cooker, Cuckoo Multi Cooker, Pressure Cooker, Best Pressure Cooker, Best Multi Cooker, Best Rice Cooker, Slow Cooker, Instant Pot Cooker, Pressure Cooker, Electric Pressure Cooker, Cuckoo USA
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Slow Cooker, Cuckoo Multi Cooker, Pressure Cooker, Best Pressure Cooker, Best Multi Cooker, Best Rice Cooker, Slow Cooker, Instant Pot Cooker, Pressure Cooker, Electric Pressure Cooker, Cuckoo USA

Ginger Butternut
Squash Soup

 INGREDIENTS

1kg butternut squash peeled and seeded

1 sage leaf

1 large onion, chopped

2 pieces ginger

1/4 teaspoon nutmeg

4 cups vegetable stock

Oive oil

Pinch of salt

Pinch of pepper

1/3 cups roasted pumpkin seeds

 

 INSTRUCTIONS

1. Prepare butternut squash peeled and seeded, and cut it into small chunks.

2. Select [Browning Fry] using [MENU] button, and press [COOK] button to preheat.

3. Heat olive oil in a preheated inner pot. Cook onion, sage, salt, and pepper, stirring
quickly.

4. Cook until onions are translucent, and set aside. Cook half of the prepared squash
chunks for 5 minutes, stirring lightly. Press [CANCEL] button.

5. Mix in the rest of the squash chunks, ginger, nutmeg, and vegetable stock.

6. Close the lid. Select [Soup] using [MENU] button, and press [COOK] button.

7. Once the cooker has finished cooking, remove sage leaf from the mixture. Place in a blender and puree.

8. Serve in a bowl. Garnish with roasted squash seeds.

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