Don’t be afraid to keep blending the soup-more air yields tastier, frothier soup.
Garnish with additional fresh rosemary sprigs, if desired.
Cover and cook on LOW until the vegetables are tender, about 6 hours.
Remove and discard the rosemary sprig.
Transfer half of the squash mixture to a blender.
Place a clean towel over the opening in the blender lid (to avoid splatters).
Pour into a large bowl.
Repeat the procedure with the remaining squash mixture.
Stir in the heavy cream.
Ladle the soup into bowls, and serve hot.
Lock the lid; turn Pressure Valve to Venting.
Cook on SLOW COOK [Normal] until the vegetables are tender, about 7 hours.
Turn off the cooker.
Remove and discard the rosemary sprig.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
