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Pressure Cooker Butternut Squash Soup with Chicken and Orzo
Servings: 2 ½ quarts
Ingredients
- 1 ½ lbs. of fresh baked butternut squash peeled, and cubed
- 3 tablespoons butter
- ½ cup green onions diced
- ½ cup celery diced
- ½ cup carrots diced
- 1 garlic clove minced
- 2 14.5 oz. cans chicken broth
- 1 14.5 oz. can diced tomatoes with juice
- ½ teaspoon Italian seasoning
- ⅛ teaspoon dried red pepper flakes
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon freshly grated nutmeg
- 1 cup orzo cooked
- 1 cup chicken cooked and diced (I used rotisserie chicken)
- 1 to ½ cup half and half
- Green onion tops sliced 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.