Everyone has a favorite butternut squash soup recipe, and this is mine. It’s so simple to make, yet it has a complex flavor. The curry powder adds a nice bit of spice to the sweet squash, giving the soup a lovely balance of hot and sweet. If you would prefer a lower-fat version, replace the cream with more stock.
SERVES 6 TO 8
INGREDIENTS:
- 3 tablespoons unsalted butter
- 1 medium sweet onion, such as Vidalia, finely chopped
- 2 medium Granny Smith apples, peeled, cored, and finely chopped
- 2 teaspoons curry powder
- 2 ½ 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)
- ¼ cup finely chopped fresh chives for garnish
INSTRUCTIONS:
- Melt the butter in the pressure cooker over medium-high heat. Add the onion, apples, and curry powder and sauté for 2 minutes, or until the onion begins to soften.
- Add the squash and stock. Lock the lid in place and cook at high pressure for 5 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Using an immersion blender, puree the soup. Add the cream, taste for seasoning, and add salt and pepper if needed.
- Warm the soup and serve, garnished with the chopped chives.
NOTE:
- Don’t have an immersion blender? A blender or food processor will work just fine. Remember to let the soup cool first; otherwise, the hot soup will blow right out of the blender or food processor and land all over you and your kitchen. If you aren’t “plugged in,” a good potato masher will do the trick.
