Butternut squash soup
Butternut squash soup
- 1 branch of ginger
- 1 onion
- 3 garlic glove or 1/2 garlic glove from québec
- 2 tbsp olive oil
- 4 of cubed Butternut Squash
- 3 of celery in pieces
- 1 carrot
- 1 large sweet potato (1 cup in cubes)
- 4 cup of chicken broth
- 2 tbsp of butter
- ½ cup of 35% cream
- salt and pepper
Chop the onion ginger and garlic in the Chop’n’Prep.
Cook for 2 minutes at 70% in the Breakfast Maker.
Put in the bottom of the Microwave Pressure Cooker.
Add the butternut squash, carrots, sweet potatoes and celery.
Cover the vegetables with the chicken broth up to the maximum line and cook for 20 minutes in the Pressure Cooker.
Use the Power Chef to purée the contents in 3 portions.
Serve with salt and pepper and cream.
Breakfast Maker Chop 'N Prep Chef Pressure Cooker