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.
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
- 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.
- 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.
- Add in your cubed Squash, Bay Leaves, and Chicken Stock
- 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.
- 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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