Pressure Cooker Butternut Squash Soup with Chicken and Orzo
Prep Time30 minutesmins
Cook Time10 minutesmins
Additional Time30 minutesmins
Total Time1 hourhr10 minutesmins
Course: Soup
Keyword: cooking, food, recipe
Servings: 2½ quarts
Author: Barbara Schieving
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Ingredients
1 ½lbs.of fresh baked butternut squashpeeled, and cubed
3tablespoonsbutter
½cupgreen onionsdiced
½cupcelerydiced
½cupcarrotsdiced
1garlic cloveminced
2 14.5oz.cans chicken broth
1 14.5oz.can diced tomatoes with juice
½teaspoonItalian seasoning
⅛teaspoondried red pepper flakes
¼teaspoonfreshly ground black pepper
⅛teaspoonfreshly grated nutmeg
1cuporzocooked
1cupchickencooked and diced (I used rotisserie chicken)
1 to ½cuphalf and half
Green onion topssliced very thin (save for garnish)
Instructions
Melt butter in pressure cooker pot. Sauté onions, celery, and carrots.
Add garlic, stir briefly and add chicken stock, tomatoes and squash. Season with red pepper flakes, pepper and nutmeg.
Select high pressure and 10 minutes cook time. (It took the pressure cooker 10 minutes to come up to pressure and 30 minutes for a natural pressure release after the cook time, for a total prep time of 50 minutes. The second time I made it I was impatient and used a quick pressure release 10 minutes after the cook time ended.)
Puree until mixture is very smooth. (I used my immersion blender and pureed it in the pressure cooker pot.)
Select Simmer and add chicken, orzo, and half and half and heat until chicken is heated.
Serve garnished with thinly sliced green tops of onions and a swirl of half and half.