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Squash soup

Savory recipes Spring Summer Fall Winter Under 30 minutes Végétarienne Medium difficulty Autocuiseur
Prep time
10 minutes
Cooking time
23 minutes
2 people


  1. Peel, wash, and chop the celery, then peel and chop the onion.
  2. Heat the olive oil in your pressure cooker and sweat the onion and celery for 3 minutes.
  3. Add the chicken stock and spices (stick the clove into a piece of onion) and cook uncovered for 5 minutes.
  4. Peel and deseed the butternut squash, then cut it into pieces. Add the squash and the milk to the stock.
  5. Close the lid and cook. When the steam starts to escape, lower the heat and cook for 15 minutes.
  6. Remove the pressure cooker from the heat. Depressurize before opening. Remove the clove.
  7. Blend with a blender until extremely smooth.
  8. Season as needed and keep warm.
  9. Cut the vanilla bean in half, use the tip of a knife to scrape the seeds into the cream, then whip the cream with a hand mixer.
  10. Pour the hot soup into a cup or soup bowl, add a spoonful of the whipped cream, and enjoy!


  • 850 g (30 oz) butternut or red kuri squash
  • 20 g (0.7 oz) celery
  • 150 g (5.3 oz) onions
  • 1 L (4 and 1/4 cups) semi-skimmed milk
  • 1/2 L (2 cups) chicken or vegetable stock
  • 1 tsp olive oil
  • 1 pinch of grated nutmeg (optional)
  • 1 clove
  • 15 cl (3/5 cup) very cold liquid cream
  • 1 vanilla bean
  • Salt, pepper


Pressure cooker

Pressure cooker

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