It is that amazing time of year… Soup-making time! I wanted that same slow-roasted flavour from my butternut squash soup recipe but these days with winter coming and getting ready for the future housebound reality ahead, I have not had time to slow roast a butternut squash on a low heat for 2 hours.
As a result I came up with my own pressure cooker version and I might dare say, it is even better?! Which is hard to believe because I love that original recipe.
Please note: I did this recipe in two pressure cookers to speed up the process but have written the recipe for just one. If you want to save even more time steam the squash in one and sauté the vegetables in the other. You can even cook them in the broth on the soup setting for around 20 minutes while the squash cooks with the herbs. Just add the squash once it is cooked through.
You will need: 2 medium butternut squash sliced in quarters (seeds removed and skin cleaned) 4 chopped carrots, 4 chopped celery sticks, 1 chopped large onion, 2 minced garlic cloves, 2 tsp olive oil, 2 tsp butter, 2 bay leaves, couple sprigs of fresh thyme, 4-5 cups of sodium free chicken broth (enough to cover all the ingredients but not drown them), 2 tbsp heavy cream, a little sour cream and roasted salted pumpkin seeds for garnish.
Put 2 cups of water in the bottom of your pressure cooker. Add a small stainless steel steamer if you have one. If not, use the trivet. If you have enough space, add squash still in quarter pieces. If not, chop to fit.
Remove skin from squash and set aside.
Fasten lid and put on steam for 25 minutes.
Set to sauté. When warm add olive oil and butter until butter melts. Add onion and sauté 5 minutes. Season every step that you add vegetables!
Add carrots and celery. Cook a few minutes and then add garlic. Stir and let cook 1 minute.
Add squash, bay leaves, thyme and broth to the pot if you are using 1 pressure cooker. Fasten lid and cook on soup setting for 25 minutes. Quick release and remove thyme and bay leaves.
For Two Pressure Cookers
If you are using two pressure cookers you can help speed the soup-making process by adding both to the mirepoix while the squash is steaming in the other pressure cooker.
Put on soup setting for 10-15 minutes, depending on how much time is left in the other pressure cooker to finish the squash.
Add the squash and fasten lid and cook on soup setting for 15 minutes. Remove bay leaves and thyme sprigs.
Process in a food blender until smooth in batches. If too thick, add more broth. Once it is close to the consistency you want, add heavy cream. Blend well.
It is messy but worth it! And remember to do so in batches so you do not end up with soup spraying everywhere. Also, if you use a glass blender like I did add a large stainless steel spoon or spatula to absorb the shock of that heat. This will prevent the glass from potentially breaking.
Check for seasoning. Serve with a nice dollop of sour cream and a sprinkling of pumpkin seeds. I also like to add a little freshly ground black pepper.
Because all the vegetable have been pressure cooked I found this version to be velvety smooth which added to the deliciousness. Improving a recipe I thought could not be improved upon by using pressure cookers (which also decreased cooking time by half) totally blows me away.
This is how I am going to be making it from now on! Absolutely restaurant quality in less time. You can’t beat that.