Pressure Cooker Butternut Squash Risotto

Butternut squash is one of my favorite parts of the autumn. It is so amazingly delicious.  My daughter can’t stop saying how buttery it is.  Since I got my new pressure cooker, I was excited to try a butternut squash risotto in it, so I worked with a recipe from Great Vegetarian Cooking Under Pressure by Lorna Sass.  It’s a relatively easy recipe.  After cooking onions or shallots, you coat the rice, then put the squash (about 3 cups of squash per 1 1/2 cups of rice and 3 1/2 cups of veg stock), seasoning, and stock in the cooker and fire it up.  About 7 minutes on high pressure and then natural release will do it, and then there is just a bit of stirring over a medium heat to add salt/pepper and break up the squash.  So good!

Pressure Cooker Coconut Curry Butternut Squash Soup – Vegan Recipe

I love butternut squash.  It’s such a beautiful food, and it has this wonderful rich presence in any dish.  For a cool fall day, this slightly spicy yet sweet soup is close to perfect!  I got the starter recipe from my friend Karla, and veganized it and then adjusted for pressure cooker use.  Thanks, Karla!

PRESSURE COOKER COCONUT CURRY BUTTERNUT SQUASH SOUP

Ingredients:
1 large butternut squash (just over 2lbs), peeled, seeded, cubed
1 small-medium onion diced very small
1 inch ginger finely chopped
2 cloves garlic finely chopped
3 cups faux chicken or vegetable broth
1 can coconut milk
1 tsp salt
2 tbsp lemon juice
1 ½ tsp curry powder
½ tsp turmeric
2 T olive oil

Peel and chop as needed.  I find it easiest to slice the squash into rings and then peel.  Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat until soft and fragrant.  Add remaining ingredients, except lemon juice, and bring to high pressure.  Cook at high pressure for 10 minutes and allow to depressurize naturally.  Using an immersion blender, blend soup, add lemon juice, and serve.