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Butternut Squash Soup
Butternut Squash Soup with Ginger and Sage
Appliance: Rice Cooker - 8 cup capacity and larger.
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This Kitchen Tested recipe is Gluten Free and Meat Free
Butternut Squash Soup with Ginger and Sage
Ingredients
   1 tablespoon oil
   1 1/2 cups onion, chopped
   2 cups butternut squash, peeled, seeded and diced
   2 cloves garlic, minced
   1 inch piece ginger root, peeled and minced
   2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
   1/4 teaspoon ground nutmeg
   3 cups lower sodium vegetable broth (or chicken broth)
   Salt and pepper, to taste


Directions
Add oil to the inner bowl of your rice cooker and push Cook button. Use saute setting, if applicable. When warm, add onion and cook, stirring occasionally, until softened and just beginning to brown, 5 to 7 minutes.

Add squash, garlic, ginger and sage, and cook for 7 to 10 minutes, stirring occasionally. Add nutmeg and broth. Cover and cook, stirring occasionally, until squash is tender, 20 to 30 minutes.

Working in batches, if necessary, puree soup using and blender, food processor or food mill. Return soup to the rice cooker and season to taste with salt and pepper. Soup is best served immediately, but can be held, covered, on Keep Warm for up to 30 minutes.

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