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Prep: 10 minutes
Cook: 25 minutes
Serves: 4

Butternut Squash & Feta Soup

This soup has wonderful North African flavours. It's well worth seeking out a Moroccan spice blend called Ras El Hanout which you should find in major supermarkets. If not, you can substitute with ground cumin and coriander which works nearly as well.

This soup is best topped with toasted squash seeds and chopped mint leaves and served with warm crusty bread.


·       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 5L 12-in-1 Pressure Cooker

The Method

Select the BROWNING function, add the oil and allow to heat. Add the onion, garlic and chilli and stir regularly for ~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 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.

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