Usually at least in our home, we have been used to making pies from Butternut Squash, however I did not want anything sweet but was in the mood for a savory soup, while waiting for this latest winter storm, as cold night and a savory bowl of soup.
First I do not like store bought chicken broth, so I needed to make some chicken broth, out comes the pressure cooker to speed the process, I put 4 frozen chicken thighs in the pan with a bay leaf, thyme crushed red pepper, black pepper, salt, celery flakes, smoked paprika and a sprinkle of garlic granules and one small Fuji apple(cored ad quartered. along with a quart of water and a teaspoon of chicken base. put the lid on and processed it for 1 hours at 15 lbs. pressure. I let the pressure drop naturally about 15 minutes.
Then removed the thighs and had 2 cups of broth, to this broth I added 2 cups of water. and put in a bowl Now it was time to cook the squash. I cut into large chunks and scooped out the seeds in the cavity. I cooked the squash on the pressure cooker rack at 15lbs pressure for 10 minutes, took the pan from the stove and put it in the sink and drew cold water over it to drop the pressure. Squash done in this manner makes peeling very easy, the skin will peel off in sheets.
Returned all to the pan along with the broth and 1/2 of an extra large yellow onion, simmered it for 15 minutes. then took the stick blender and pureed all of it. and added 1/3 cup half and half and blended again, now it was ready to serve.
NOTE: I found that a 3 1/2 lb butternut squash makes a hearty amount of soup, when I make this again and I will, I will freeze 2/3rds of it in containers before adding the cream or 1/2 and 1/2, and add the cream to what I unthaw each time.
Recipes from the blog over the past 6 years.
This recipe can easily be made with Winter Squash (Butternut) as well, use the same amounts of squash regardless of type used.