Pressure Cooker Banana Squash, Garlic And Potato Soup

[Guest guest]

(garlicky good too)

 

Pressure Cooker Banana Squash, Garlic  And Potato Soup

 

2 tablespoons butter or margarine

2 tablespoons olive oil

1 medium onion, peeled, chopped

2 celery ribs, sliced

2 leeks, white portion only -- sliced

5 large garlic cloves, peeled, minced

1 tablespoon brown sugar, firmly packed

2 tablespoons minced fresh thyme leaves

1 tablespoon minced fresh sage leaves

1 bay leaf

1 piece banana squash, about 2 lbs. peeled, cut into 1 " cubes

1 pound thin-skinned white potatoes, cut 1 " cubes

4 cups vegetable stock

1/2 teaspoon freshly grated nutmeg

salt to taste

1/2 teaspoon freshly ground white pepper

2/3 cup buttermilk, whole milk or soy milk

fresh chives, cilantro or parsley, minced, for garnish

 

In a 5-quart or larger pressure cooker, heat butter and olive oil over

medium-high heat.

Add onion, celery, leeks and garlic. Stir to mix. Add brown sugar, thyme and

sage. Stir to mix. Add bay leaf, banana squash, potatoes and 3 cups of stock.

Close lid and bring pressure to first red ring (8 pounds pressure) over high

heat. Adjust heat to stabilize pressure at second red ring (15 pounds pressure).

Cook for 12 minutes.

Remove from heat and use Natural Release Method or Quick Release Method.

Discard bay leaf and add nutmeg, salt and pepper. Puree mixture in a food

processor or blender.

Return pureed soup to a large saucepan and add remaining stock and buttermilk.

Mix well and heat without boiling.

Serve in bowls and sprinkle with chives , cilantroor parsley.

Yields 9 servings.

 

 

 

 

 

 

 

 

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