Butternut squash soup with coriander + lemon from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 120) by Melissa Clark

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Notes about this recipe

  • Apollonia on August 18, 2025

    The lemon and coriander were nice together, and the oil drizzle was a nice touch, but no one is dying to eat it again.

  • fprincess on October 18, 2024

    It's easy and surprisingly tasty. One key is to brown the squash before cooking it in the liquid. This time I didn't have fennel and subbed a shallot and some fennel seeds. The little reddish flecks are timur pepper (my addition to the recipe, and it worked very well with its lemony notes).

  • FJT on October 01, 2019

    Nice soup. I normally do squash soup with lots of spices, so this made a change. I agree with dinnermints that the lemon is lovely. Cooked in my stovetop pressure cooker for 15 minutes (would have been 12 minutes but some elements were frozen when I started so I added a few minutes) at low pressure.

  • deanasma on August 07, 2019

    I had to use an apple as I had no fennel. It was ok. The thing I found made all the difference was the drizzle of olive oil when served. That really added a nice dimension to the soup.

  • dinnermints on July 03, 2018

    The lemon in this soup is a lovely thing. I made 1.5 recipe, and that worked out fine in the IP.

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