Pressure Cooking Part II: Butternut Squash Stew & Soup with the Pressure Cooker

Last week, we shared two of our favourite recipes to make with our Pressure Cookers. And this week we’re back with two more recipes! The closer we get to those dreaded winter months, the more we start to crave stews and soups. The rainy weather this week in Victoria and Vancouver has been the perfect excuse to experiment with our pressure cookers in the test kitchen.
The first recipe we did was a Butternut Squash and Lentil Stew in our All-Clad Electric Pressure Cooker. It ended up being a great meal to warm up with on a cold rainy day.
And the second recipe we made, is a Butternut Squash Soup. It uses the veggie stock that we prepared in last week’s blog post in the Pressure Cooker, and then the Vitamix to transform it into a smooth, creamy soup.
butternut squash stew with pressure cooker

1. Butternut Squash and Lentil Stew

A great veggie stew option that’s quick to make with little prep. Just what you need on a rainy day.


  • 1 small/medium onion
  • 1 tbsp finely chopped peeled fresh ginger
  • 1 tbsp vegetable oil
  • 1 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1 small butternut squash, peeled, seeded, and cut into 1 1/2″ chunks
  • 1 pound of green lentils (from Grain)
  • 6 cups of homemade veggie stock
  • 5 cup of roughly chopped kale
  • 1 tbsp of apple cider vinegar


  1. Turn your Pressure Cooker on to medium, cook onion and ginger in oil 5 minutes or, stirring
  2. Add coriander and cardamom, cook for 1 minute, still stirring
  3. Add your cubed butternut squash, lentils, broth and 1/4 teaspoon salt
  4. Cover, lock and bring up to pressure on high
  5. Reduce heat to medium-low and cook for 12 minutes
  6. Once done cooking, release the pressure by using the quick-release function
  7. Stir in kale, apple cider vinegar, and 1/2 teaspoon each of salt and pepper
butternut squash stew in pressure cooker

2. Butternut Squash Soup

This recipe is straight from Vitamix themselves, and is best served with some fresh bread!

To make this soup, you do have to roast your butternut squash, but the rest of the veggies go into your Vitamix raw, and they get cooked while the blender is on high. It’s basically magic!

soup in hands

butternut squash

vitamix your soup

making soup in the vitamix


  • ¾ cup of butternut squash, peeled, seeded, cut into 1 1/2″ chunks
  • ½ of an apple, seeded, cored
  • 1 stalk celery, diced
  • 2 carrots, halved
  • 1½ cups of veggie stock
  • 1 pinch cinnamon, to taste
  • sea salt, for sprinkling


  1. Roast your butternut squash in the oven for about 35-45 minutes at 375°F, drizzled with oil and salted
  2. Place all ingredients into your Vitamix
  3. Select Variable 1
  4. Turn machine on and slowly increase speed to Variable 10, then to High
  5. Blend for 6 minutes, or until hot
  6. Sprinkle with salt, and serve
All in all, it was a fun afternoon making these meals while it rained away outside. Do you have any favourite rainy day recipes? We would love to hear from you over on our Facebook page!

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