25
BUTTERNUT SQUASH SOUP
- Serves 4
Butternut squash
450g, peeled, deseeded and diced into 2cm cubes
Potato
1 large, peeled and diced
Onion
1 large, peeled and diced
Garlic
2 cloves, peeled and crushed
Red chilli
1 deseeded and chopped, optional
Chicken or vegetable stock
500ml
Olive oil
1 tbsp
Salt and black pepper
Freshly ground
Ingredient
Quantity
• Place all of the ingredients except the crème fraiche and coriander into your Microwave Pressure
Cooker and stir well. Place the lid on top and seal.
• Place the cooker into the microwave and cook on HIGH for 20 minutes. Carefully remove the
cooker from the microwave and allow the pressure to drop.
• When the pressure has dropped remove the lid. Transfer the contents to a food processor and
process until very smooth.
• Season to taste and serve with a spoonful of crème fraiche and a scattering of chopped coriander
in each serving.
Crème fraiche
4 tbsp
Freshly chopped coriander
Ingredient
Quantity
To serve
Summary of Contents for 70053
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