Butternut Squash and Ginger Soup

by Laura Pazzaglia, Hippressurecooking.com

  ©hippressurecooking.com,   Laura Pazzaglia

©hippressurecooking.com, Laura Pazzaglia


1 tablespoon olive oil 

1 large Onion, roughly chopped 

1 sprig of sage 

4 pounds butternut squash, peeled, seeded and cubed 

1/2” piece of fresh ginger, peeled and diced 

1/4 teaspoon nutmeg 

4 cups vegetable stock 

1 teaspoon salt (withhold if using commercial salted stock 

¼ teaspoon black pepper 

1/2 cup of Toasted Pumpkin (or squash) Seeds, for garnish (optional) 


Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is selected in the menu. Then, add the oil, onion and sage. When the onions are soft, scoot onions aside and add a handful of squash cubes to cover the bottom, let brown for about 5 minutes stirring infrequently. Next, add the rest of the squash, ginger, nutmeg, and stock. 

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting], [Cooking Time] and then use the [-] button to choose 10 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and SLOWLY twist the valve on the lid to the “Steam Exhaust” position. Fish out the woody sage stem. With an immersion blender, purée the contents of the cooker. Garnish with a few toasted pumpkin seeds, if using, and serve. 

Serves 4-6.