Tuesday, October 31, 2017

Brown Butter Squash Soup (Pressure Cooker)

It's been quite a summer in our household. Between work and a crazy move, I had to take a hiatus from my blog. I was barely home enough to cook, let alone take photos and post. But boy did I miss it! 

My husband and I purchased our first home, and I am so excited to have a PROPER kitchen to cook in. My dreams of having a huge refrigerator and a professional oven have final come true! Not to mention a little bonus pellet stove to keep us warm and cozy in the winter. 

About a mile from our new house is a local farm and farmstand. I pop over about once a week to pick up some goodies. In season now is their winter squash. Let me just tell you, I LOVE SQUASH. Any kind really. Expect a lot of squash inspired recipes from me in the next few months.

As far as pureed soups go, I usually only like Curried Sweet Potato Soup. I make several variations of this. Sometimes with squash, carrots, or a blend of all three. This time of the year though, I really crave things that are more traditional and seasonal. 

I kept things simple with the Browned butter and Squash Soup. You can use any squash you like, but I think it's particularly good with Acorn, or Butternut. Browning the butter adds a rich and slow cooked taste but saves you time and keeps everything cooking in the same pot.

See the facebook video at the bottom of this page!


I am a big fan of Shallots (or leeks) as a replacement for onions. I love how tender they are.


For the spices, I thought of what I like best with a Roast Chicken or Turkey; Thyme, Rosemary, Sage, Salt, and Pepper. No need to get too crazy. These spices combined with the Browned Butter and the ultimate savory combination. 



Brown Butter Squash Soup

  • 5 T of Unsalted Butter 
  • 3 Shallots, chopped  or one large Onion, chopped 
  • 2 large cloves of Garlic, roughly chopped
  • 1/2 t of Thyme
  • 1/4 t of Ground Sage 
  • 1/8 t of dry crushed rosemary
  • 1/4 tsp Ground Pepper 
  • 1/4 tsp Salt
  • 1 cubed Squash, approx. 4 cups
  • 2  Bay Leaves
  • 2 1/2 C of Chicken Stock*
  •  1/3 C Cream or Half and Half
    optional: Roasted Pepitas and Olive Oil for garnish 
  1. On your pressure cooker, select the "Sear" or "Sauté" function. When hot, add your butter. Let butter melt and cook until it is just turning brown. 
  2. When butter is brown, add your Shallots or Onions, sautéing for 3 minutes. Then add in your garlic, spices, and sauté an additional 2 minutes. 
  3. Add in your cubed Squash, Bay Leaves, and Chicken Stock 
  4. Hit the "Cancel" button on your pressure cooker to reset, then select Manual and set timer for 7 minutes. Lock your lid in place and press start.
  5. When your timer goes off, do Quick Release to let the steam out, discard the two Bay Leaves, and transfer everything to a blender (or use an immersion/stick blender). Add Cream and blend!


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