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
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 Olive oil

Pinch of salt

Pinch of pepper

1/3 cups roasted pumpkin seeds

 

 INSTRUCTIONS

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

2. Heat oil in a preheated inner pot. Cook and stir onions, bell peppers, and garlic for 4 minutes.

3. Add zucchini and stir for 5 minutes. Add wine and mix well. Press [CANCEL] button.

4. Add tomatoes, bay leaf, and thymes. Season with salt and pepper.

5. Close the lid. Select [Vegetable] using [MENU] button, and set the cooking time to 30 minutes. Press [COOK] button.

6. To thicken the cooking liquid, select [Browning Fry] using [MENU] button and press [COOK] button. Bring to a boil. (Boil longer for tenderer texture.)

7. Remove bay leaf and cool. Top with basil and olive oil. Serve.

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