Recipe

August 14, 2011

Creamy Squash & Onion Soup Recipe

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).

Ingredients

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)

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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