![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/05\/Butternut-Squash-Soup-with-Coriander-Lemon.png\")
<\/p>\nButternut Squash Soup With Coriander and Lemon<\/p>\n
<\/p>\n
1 tablespoon extra-virgin olive oil, plus more for serving<\/p>\n
2 cups thinly sliced fennel (reserve the fronds for garnish)<\/p>\n
1 medium onion, diced<\/p>\n
\u00c2\u00bd teaspoon kosher salt, plus more to taste<\/p>\n
1 butternut squash, peeled, seeded, and cut into 1-in. cubes (about 3 cups)<\/p>\n
2 teaspoons ground coriander<\/p>\n
1 quart vegetable or chicken stock<\/p>\n
Finely grated zest and juice of 1 lemon<\/p>\n
Freshly ground black pepper, to taste<\/p>\n
1 cup chopped fresh cilantro<\/p>\n
<\/p>\n
Using the saut\u00c3\u00a9 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. Add the stock, cover, and cook on high pressure for 20 minutes. Let the pressure release naturally. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Butternut Squash Soup With Coriander and Lemon 1 tablespoon extra-virgin olive oil, plus more for serving 2 cups thinly sliced fennel (reserve the fronds for garnish) 1 medium onion, diced \u00c2\u00bd 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…<\/p>\n