Winter squash soup, the quintessential way to warm up for lunch or dinner. This dish can go from pantry to plate in 20 minutes.
I have acquired two of my most favorite kitchen electrics recently, and the two pack quite a punch when it comes to speedy preparation of whole plant-based foods. I know that not everyone will be able to make this the speedy way, but I have to share nonetheless.
1 Butternut squash
2-3 cups water
1 Tbsp cinnamon
1 tsp clove
In an electric pressure cooker, place 1 cup of water in the bottom. Insert the tray to hold the squash up out of the water. Wash the squash and cut in half to fit into the cooker. Close lid, and set to cook for 4 minutes at pressure. (This will take about 10-12 minutes to heat up, then 4 minutes to cook).
When complete, release pressure slowly. Remove squash, cut off the stem and the blossom end (the hard spot at the bottom). Scoop out the seeds, but leave the rest of the skin intact. Place into Vitamix with 1 1/2 -2 cups of water and spices. Blend until smooth (~ 1 – 2 minutes). Add more warm water to achieve desired consistency. Pour into a cup or bowl and serve immediately. A large squash will easily serve 4, if you’re inclined to share.
Note – you can substitute almost any squash with this recipe. If you’re not a fan of the spices, try omitting cinnamon and clove and simply salt and pepper to taste instead.