Banana Squash And Potato Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - peeled, chopped (medium)
2		Celery ribs - sliced
2		Leeks, white portion only - sliced
5		Garlic cloves - peeled, minced (large)
1 tablespoon	15ml	Brown sugar - (firmly packed)
2 tablespoons	30ml	Minced fresh thyme leaves
1 tablespoon	15ml	Minced fresh sage leaves
1		Bay leaf
1 can		Banana squash - (abt 2 lbs) - peeled, and Cut into 1" cubes
1 lb	454g / 16oz	Thin-skinned white potatoes - cut 1" cubes
4 cups	948ml	Vegetable or chicken stock
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
		Salt - to taste
1/2 teaspoon	2.5ml	Freshly-ground white pepper
2/3 cup	157ml	Buttermilk
		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.

Source:
"Kuhn Rikon at http://www.kuhnrikon.com"

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