Banana Squash And Potato Soup

By á-174942

Ingredients

• 2 tablespoons butter
• 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 - (abt 2 lbs) peeled, and cut into 1" cubes
• 1 pound thin-skinned white potatoes cut 1" cubes
• 4 cups vegetable or chicken stock
• 1/2 teaspoon freshly-grated nutmeg
• Salt to taste
• 1/2 teaspoon freshly-ground white pepper
• 2/3 cup buttermilk
• Fresh chives or parsley minced, for garnish

Preparation

Step 1

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, blender or mill.

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 or parsley.

This recipe yields 9 servings.