Butternut Squash, Cardamom, & Lime Soup
Slow Cook: Prep Time: 10m , Cook Time: LOW for 7 hours, HIGH for 3 hours, Servings 4-6
Pressure Cook: Prep Time: 10m , Cook Time: 6m, **Total Cook Time: 21m, Servings: 4-6
Pressure Cook: Prep Time: 10m , Cook Time: 6m, **Total Cook Time: 21m, Servings: 4-6
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 cup / 1 medium onion small dice
- 1 whole organic squash / 2 lbs peeled, deseeded, large cubes (organic I use the skin)
- 1 tbsp green cardamom pods deseeded and ground (discard husks) / or 1 tsp ground cardamom
- 1 tsp allspice ground
- 1/2 tsp salt
- 1/8 tsp black pepper ground
- 4 cups vegetable broth
to serve:
- 3 tbsp / 80 ml fat free greek yoghurt
- 1 tbsp tahini
- 2 tsp lime juice / half lime
- 1 tbsp water to loosen
Instructions
Pressure Cooker Method tested in an Instant Pot:
- heat oil in Instant Pot on medium sauté function and add onion, sauté for 2 minutes to soften
- add the squash and sauté for a further 2 minutes, stirring
- turn off sauté function
- stir in cardamom, allspice, salt, pepper, and broth
- secure Instant Pot lid & set pressure valve to Sealing
- cook on Manual / Pressure Cook for 6 minutes
- once cooked turn the dial to Venting to Quick Pressure Release
- blend the soup with an immersion blender, Nutri bullet, or other
to serve:
- mix the yoghurt, tahini, lime juice and water
- swirl a spoonful of the dressing into the soup
Slow Cooker Method tested in a 6 quart Crock Pot:
- heat oil in a skillet on medium: add onion, sauté for 2 minutes to soften
- add the squash and sauté for a further 2 minutes
- transfer mixture to slow cooker
- stir in cardamom, allspice, salt, pepper, and broth
- cover and cook on LOW for 8 hrs or HIGH for 3 hrs
- blend the soup with an immersion blender, Nutri bullet, or other
optional
- add 1/2 cup red lentils, rinsed to bulk up this velvety soupadd chopped green chili for a kick
Notes
A delicious warm and fragrant Butternut Squash soup with a swirl of lime tahini, inspired by Ottolenghi