Ingredients

1 large butternut squash (approx. 2.5 lbs / 1,150g)
1 tbsp olive oil
5 tbsp unsalted butter, divided
2 leeks, white and light green parts only, thinly sliced (approx. 3 cups)
1 medium carrot, thinly sliced
2 shallots, thinly sliced
4 cloves garlic, peeled and smashed
2 tbsp honey
6 cups vegetable stock
Bouquet garni (6–8 thyme sprigs, 2 parsley sprigs, 2 bay leaves)
½ cup heavy cream, plus more for garnish
Salt and freshly ground black pepper, to taste

For Garnish

Toasted squash seeds (reserved from above)
Fresh chives, thinly sliced
Drizzle of heavy cream

Golden Butternut Squash Soup

There’s something satisfying about a bowl of butternut squash soup done right, and this one delivers. Sweet, nutty butternut squash is simmered with leeks, carrot, shallots, and a touch of honey in the Fissler® Vitavit® Premium Pressure Cooker, cutting the cook time down to just 5 minutes under pressure while coaxing every bit of flavor out of the vegetables. Finished with butter and cream, then blended in the Ankarsrum until impossibly silky and smooth, and topped with toasted squash seeds, a swirl of cream, and fresh chives.

Soup

4 - 6

Wash, peel, and halve the squash. Scoop out the seeds and set them aside — do not discard. Cut the squash into roughly 1-inch chunks and set aside.
Heat the olive oil and 3 tablespoons of butter in the pressure cooker over medium-high heat. Add the leeks and sauté for 3–4 minutes until softened. Add the carrot, shallots, and garlic and cook for 6–8 minutes, stirring occasionally, until the vegetables are tender and beginning to caramelize. Add the squash, honey, and a generous pinch of salt and pepper, stirring to coat. Pour in the vegetable stock, stir to combine, and nestle the bouquet garni on top.
Seal the Fissler Vitavit Premium Pressure Cooker lid and set the pressure regulator to setting 3. Heat over the highest setting. When the yellow ring appears, reduce the heat. As soon as the green ring becomes visible, set a timer for 5 minutes. When the time is up, remove the pot from the heat, carefully release the steam, and open the lid. Remove and discard the bouquet garni.
While the soup cooks, add the reserved squash seeds to a dry skillet over medium heat. Toast for 3–5 minutes, stirring occasionally, until lightly golden and fragrant. Season lightly with salt, then transfer to a plate to cool.
Set up your Ankarsrum mixer with the blender attachment. Working in batches, ladle the soup into the blender container. Secure and lock the lid, then start blending on low speed (1 o'clock position). Gradually increase to high speed (8 o'clock position) and blend until completely smooth. Transfer the blended soup to a clean pot or bowl and repeat with the remaining batches.
Return the blended soup to the pressure cooker and bring to a gentle simmer over medium heat. Stir in the remaining 2 tablespoons of butter and the heavy cream. Taste and adjust seasoning with salt and pepper.
Ladle the soup into warm bowls. Garnish with a swirl of cream, a scatter of toasted squash seeds, and a sprinkle of fresh chives. Serve immediately.

Recipe Notes and Tips

Squash swap: Kabocha or honeynut squash work beautifully as substitutes and tend to be naturally sweeter.
Blending hot liquids: Never fill the blender more than halfway when blending hot soup. Start on low with the lid firmly locked to prevent steam pressure buildup.
Seed toasting: Pat the seeds dry with a paper towel before toasting for better browning and crunch.