Here’s a riff on traditional French onion soup. This time, the onions are added to butternut squash to make a deliciously smoky and luxurious soup. Serve this at the holidays, with a dollop of lump crabmeat to send it over the top!
SERVES 6 TO 8
INGREDIENTS:
- 4 tablespoons unsalted butter
- 1 tablespoon canola oil
- 3 large sweet onions, such as Vidalia, coarsely chopped
- 2 teaspoons finely chopped fresh thyme
- 3 tablespoons light brown sugar
- 2 to 3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (6 cups)
- 5 cups chicken stock or store-bought chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- 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.
- Add the squash and stock. Lock the lid in place and cook at high pressure for 10 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Puree the soup with an immersion blender (or cool, transfer to a blender, and puree).
- Add the cream, season the soup with salt and pepper if necessary, and warm before serving
