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Banana Squash And Potato Soup

Courses: Soup
Serves: 9 people

Recipe Ingredients

2 tablespoons 30mlButter
2 tablespoons 30mlOlive oil
1 tablespoon 15mlOnion - peeled, chopped (medium)
2   Celery ribs - sliced
2   Leeks, white portion only - sliced
5   Garlic cloves - peeled, minced (large)
1 tablespoon 15mlBrown sugar - (firmly packed)
2 tablespoons 30mlMinced fresh thyme leaves
1 tablespoon 15mlMinced fresh sage leaves
1   Bay leaf
1 can  Banana squash - (abt 2 lbs) - peeled, and Cut into 1" cubes
1 lb 454g / 16ozThin-skinned white potatoes - cut 1" cubes
4 cups 948mlVegetable or chicken stock
1/2 teaspoon 2.5mlFreshly-grated nutmeg
  Salt - to taste
1/2 teaspoon 2.5mlFreshly-ground white pepper
2/3 cup 157mlButtermilk
  Fresh chives or parsley - minced, for garnish

Recipe Instructions

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.

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