A lovely and sweet soup that’s perfect year round. Cooking time is shortened by using the pressure cooker. Serve with a hearty bread.
|3 strips of bacon
1 Tbs butter
1 medium onion, chopped
2 teaspoons dried thyme
1/4 tsp salt
|4 cups of peeled and cubed butternut squash
1 large carrot
2 small apples, cored, peeled and cubed
2 cups chicken or vegetable broth
1 cup water
Heavy Cream (optional)
Ground pepper (optional)
Chop the bacon into small pieces. In a small sauce pan, cook over medium high heat. When the bacon is very crispy, turn off heat and with a slotted spoon, remove to a paper-towel lined plate to drain and cool. Set aside. Reserve the bacon drippings and set aside.
Melt butter in pressure cooker. Carefully add 1 tablespoon of the bacon fat reserved earlier. Add onions and thyme. Cook over medium-high heat until the onions begin to get tender. Add the squash, carrot and apple to the cooker. Stir to coat with the butter, fat mixture. Cover vegetables with broth and water.
Close cover securely; place pressure regulator on vent pipe. Bring cooker to low pressure over high heat. Reduce heat to medium; cook for 25-30minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.)
Remove from the heat. Immediately cool according to manufacturer’s directions until pressure is completely reduced. Carefully blend the soup with a hand-held blender (you can also transfer the soup to a freestanding blender) until smooth.
Pour into bowls and garnish with bacon bits, a drizzle of cream and fresh ground pepper. Serve warm.