Layer 1: 1 tbsp extra virgin olive oil
Layer 2: roughly chopped 1 small onion and 1 clove of garlic
Layer 3: roughly chopped 1 carrot
Layer 4: diced butternut squash which yielded about 4 cups
Layer 5: 2 inch ginger, black pepper, salt
3 tbsp water around the layering.
Steam more mode 5 mins, everything was done under 13 minutes. Pressure pin popped at 7 mins and countdown started a minute later. QR, blended everything.
Note:
There was some water left over, so I should reduce it next time to maybe 2tbsp and also reduce time to 3 mins.
Inspite of adding 2 inches of ginger, the soup had a tinge of sweetness, which was actually quite a different and nice taste.
Layer 2: roughly chopped 1 small onion and 1 clove of garlic
Layer 3: roughly chopped 1 carrot
Layer 4: diced butternut squash which yielded about 4 cups
Layer 5: 2 inch ginger, black pepper, salt
3 tbsp water around the layering.
Steam more mode 5 mins, everything was done under 13 minutes. Pressure pin popped at 7 mins and countdown started a minute later. QR, blended everything.
Note:
There was some water left over, so I should reduce it next time to maybe 2tbsp and also reduce time to 3 mins.
Inspite of adding 2 inches of ginger, the soup had a tinge of sweetness, which was actually quite a different and nice taste.
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