Recipe
August 14, 2011
Creamy Squash & Onion Soup Recipe
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).
Directions
Yield:
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).
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