Ginger Butternut Squash Soup

Comforting, festive, and healthy, this ginger-infused butternut squash soup takes no time at all with easy features included on our multi-cookers.


  • 1kg butternut squash peeled and seeded
  • 1 sage leaf
  • 1 large onion, chopped
  • 2 pieces ginger
  • 1/4 teaspoon nutmeg
  • 4 cups vegetable stock
  • Oive oil
  • Pinch of salt
  • Pinch of pepper
  • 1/3 cups roasted pumpkin seeds


  1. Prepare butternut squash peeled and seeded, and cut it into small chunks.
  2. Select [Browning Fry] using [MENU] button, and press [COOK] button to preheat.
  3. Heat olive oil in a preheated inner pot. Cook onion, sage, salt, and pepper, stirringquickly.
  4. Cook until onions are translucent, and set aside. Cook half of the prepared squash chunks for 5 minutes, stirring lightly. Press [CANCEL] button.
  5. Mix in the rest of the squash chunks, ginger, nutmeg, and vegetable stock.
  6. Close the lid. Select [Soup] using [MENU] button, and press [COOK] button.
  7. Once the cooker has finished cooking, remove sage leaf from the mixture. Place in a blender and puree.
  8. Serve in a bowl. Garnish with roasted squash seeds.


We recommend a multi-pressure cooker with a browning mode like CUCKOO's 5-Quart/6-Quart Premium Multi-Pressure Cooker (CMC-ASB501F/CMC-ASB601F) that can cook onions and firmer vegetable like butternut squash, making prep a breeze.

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