Butternut Squash Soup With Coriander and Lemon

Butternut Squash Soup With Coriander and Lemon
Servings: 4 to 6 Active Time 25 mins Total Time 1 hr 10 mins


  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 2 cups thinly sliced fennel (reserve the fronds for garnish)
  • 1 medium onion, diced
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 butternut squash, peeled, seeded, and cut into 1-in. cubes (about 3 cups)
  • 2 teaspoons ground coriander
  • 1 quart vegetable or chicken stock
  • Finely grated zest and juice of 1 lemon
  • Freshly ground black pepper, to taste
  • 1 cup chopped fresh cilantro

Make It

1. Using the saute function, heat the oil in the pressure cooker. Add the fennel, onion, and salt, and cook until the vegetables have just softened, 5 minutes. Add the squash and coriander and cook, stirring occasionally, until the vegetables are starting to turn golden at the edges, 7 to 10 minutes.

2. Add the stock, cover, and cook on high pressure for 20 minutes. Let the pressure release naturally.

3. Using an immersion blender directly in the pot or transferring the soup to a blender, puree the soup with the lemon zest until smooth. Season with salt, pepper, and lemon juice to taste. Serve garnished with the fennel fronds, cilantro, and a drizzle of olive oil.


  • Buy pre-peeled, chopped butternut squash for even easier prep.