Ingredients
2 tbsp olive or cooking oil
4 garlic cloves, crushed
1 red onion, finely sliced
1 red chilli, chopped
1 tbsp ras el hanout (or 2 tsp cumin, 1 tsp coriander)
1 butternut squash, peeled and cut into chunks (save the seeds for optional step)
600ml vegetable stock
2 tbsp tahini (or smooth peanut butter)
100ml double cream
Juice of ½ lemon
100g feta cheese, cut into 1cm cubes
Salt and pepper (to taste)
Suitable for: Pressure King Pro 4.8L - 14-in-1 Digital Pressure CookerPressure King Pro 5.7L - 14-in-1 Digital Pressure Cooker
The Method
Select the SAUTE function, add the oil and allow to heat. Add the onion, garlic and chilli and stir regularly for about 2 minutes until the onion begins to soften. Add the ras el hanout (or cumin and coriander) and combine for a further minute.
Add the squash and sauté for a further minute, then add the stock and tahini, stir to combine, then press CANCEL.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 20 minutes.
While the soup is cooking fry the reserved squash seeds in some oil until they start browning and “popping”, sprinkle these on top to serve.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Leave to cool slightly then liquidise using a hand blender (or transfer to a blender) until as smooth as you like, then stir in the cream and lemon juice. Add the feta just before serving so it slightly melts in the soup.
Serve topped with toasted squash seeds and chopped mint leaves and served with warm crusty bread.
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