Butternut Squash Soup
- Serves 6
- 2 Tbsp. vegetable oil
- 2 lbs. butternut squash, peeled and cut into 1 -inch pieces
- 4 shallots, finely sliced
- 2-3 carrots, sliced
- 4 cups vegetable or chicken stock
- 1/4 cup heavy cream (optional)
- salt and pepper to taste
- pinch of ground nutmeg
1.Heat pressure cooker over medium high heat and add oil and sliced shallots.
2.Saute until shallots are translucent.
3.Add squash cubes and carrots and sauté 3-4 more minutes.
4.Add the stock.
5.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.
6.Turn down the heat. Cook for 8 minutes.
7.Turn off the heat, and release the pressure by slowly pushing the tab on the handle.
8.Once all pressure is released, open the lid.
9.Puree the soup with a blender and return to the cooker.
10.Season the soup with salt, pepper and nutmeg to taste.
11.Finish by stirring in the cream. (Optional- soup is still very smooth and creamy without the cream)
13.For a more refreshing variation, substitute 1 -2 cups stock with apple juice and skip the cream.