Here’s a riff on traditional French onion soup. This time, the onions are added to butternut squash to make a deliciously smokey and luxurious soup. Serve with a dollop of lump crabmeat or chicken to send it over the top.
4 tbsp unsalted butter
1 tbsp canola oil
3 large sweet onions, such as Vidalia, coarsely chopped
2 tsp finely chopped fresh thyme
3 tbsp light brown sugar
2-1/2 to 3 lb. butternut squash, peeled, seeded, and cut into 1" chunks
5 cups chicken stock or store-bought chicken broth
1 cup heavy cream
Salt and freshly ground black pepper (optional)
Step 1: Melt the butter with the oil in the pressure cooker over medium-high heat. Add the onions, thyme, and sugar and cook, stirring frequently, for 10 minutes, or until the onions are golden brown.
Step 2: Add the squash and stock. Lock the lid in place and cook at high pressure for 10 minutes.
Step 3: Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Purée the soup with an immersion blender (or cool, transfer to a blender, and purée).
Step 4: Add the cream, season the soup with salt and pepper if necessary, and warm before serving.
Makes 6 to 8 servings
Reprinted with permission from Diane Phillips' The Easy Pressure Cooker Cookbook (2011 Chronicle Books).