Servings | Prep Time | Cook Time |
8cups | 10minutes | 10minutes |
Servings | Prep Time |
8cups | 10minutes |
Cook Time |
10minutes |
Ingredients
- 2-3 sprays non-stick spray oil canola or olive
- 1 lb butternut squash 1 lb cubed (after seeding, peeling)
- 1 cup onion chopped/diced
- 1 clove garlic about 1 tsp minced
- 1 qt chicken broth low calorie
- 1 tbsp ginger freeze-dried
- 1 tbsp lemon juice optional
- 0.25 tsp Salt add according to taste
- 0.25 tsp ground pepper fresh ground white pepper
- 1 stalk Celery chopped
- 1 small yellow potatoes sliced; do not peel
- 1/2 cup carrots chopped
Servings: cups
Units:
Ingredients
Servings: cups
Units:
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Instructions
- Heat the pot until hot then add oil and a sprinkle of salt. Sauté the garlic & onion in the hot oil. Before it browns, add the sliced potato. Sauté until the potato begins to cook.
- Add the celery, carrots, pepper and salt. Sauté everything together for about 2 minutes. Then add the cubed squash.
- Add the chicken broth (increase heat if needed) and bring to a boil. Add the lemon juice.
- Cover the pot and bring to pressure. {If using a regular saucepan, put a weight on the cover to add some pressure; an upside down glass measuring cup works well.}
- Set the timer for 6 minutes. Reduce pressure immediately. Smooth the soup with an immersion blender. Taste and adjust seasonings as needed.
Optional
- Garnish with fresh parsley or green onion