Silky, comforting, and surprisingly simple, this butternut squash soup is everything you want on a cozy evening. With its naturally sweet, nutty flavor and velvety texture, it strikes the perfect balance between indulgence and nourishment. This recipe comes together quickly thanks to pressure cooking, making it ideal for busy weekdays when you still want something homemade and soul-warming. What makes it truly versatile is how easily it adapts to your mood – dress it up with a swirl of cream, a handful of toasted seeds, or a sharp grating of Parmesan for a gourmet touch. One spoonful in, and you’ll understand why this is a cold-weather favorite that keeps coming back to the table.

Butternut Squash Soup

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings 1

Ingredients

• ½ small butternut squash about 200g, peeled and chopped
• ½ onion chopped
• ½ tbsp butter
• ½ cup water
• Salt and black pepper to taste
• Optional Garnishes:
• 1 tsp Fresh cream
• 2 Slivered almonds
• 1 tsp Pumpkin seeds
• a pinch Chilli flakes
• ½ tbsp Freshly grated Parmesan cheese

Instructions

• Step 1
• In a pressure cooker, sauté the onion and butternut squash in butter for 2-3 minutes.
• Step 2
• Add 1/2 cup water, pressure cook for 2-3 whistles, then let cool.
• Step 3
• Blend the mixture until smooth. Add water to thin, if needed.
• Step 4
• Season with salt and freshly ground black pepper.
• Step 5
• Serve hot, topped with your choice of cream, seeds, nuts, chilli flakes, or Parmesan.

Nutrition

Serving: 1gCalories: 214kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 17mgSodium: 105mgPotassium: 847mgFiber: 6gSugar: 7gVitamin A: 21458IUVitamin C: 46mgCalcium: 148mgIron: 2mg

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