Pressure Cooker Butternut Squash Bisque

Posted: September 24

Time: 50 minutes

Yield: 6 servings

recipe image

Pressure Cooker Butternut Squash Bisque serves up the smooth autumnal soup with a slow and low taste in under an hour, perfect for keeping you warm when the weather turns cool. This soup is sweet, savory, creamy, and endlessly sippable, with a beautiful sunset color. Pressure Cooker Butternut Squash Bisque is a pure delight whether it’s the main course or just an appetizer for the main meal.


• 1 tablespoon olive oil • 2 large onions, peeled and cut into large pieces • 6 cups chicken broth • 3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks • 3 large McIntosh apples, peeled, cored, and cut into 1-inch pieces • 3/4 cup long-grain rice • 2 teaspoons cumin • 2 teaspoons ginger • 1 teaspoon nutmeg • 1 pint half and half • salt, to taste


Step 1

Add the olive oil to a 6-quart pressure cooker.

Step 2

Saute the onions in the olive oil until they begin to soften but not brown, about 3 minutes.

Step 3

Add the chicken broth, butternut squash, apples, rice, cumin, ginger, and nutmeg to the pressure cooker.

Step 4

Cover with the lid.

Step 5

Turn the pressure cooker to high pressure, then lower the heat and cook for 10 minutes.

Step 6

Release the pressure as directed by the manufacturer.

Step 7

Upon release, remove the safety lid and allow the soup to cool slightly.

Step 8

Place the contents from the pressure cooker into a blender or food processor, adding the half and half and salt to taste.

Step 9

Puree until smooth.

Step 10

Pour the soup into bowls and serve immediately.

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