Butternut Squash Soup with Apples Goat Cheese Pressure Cooker Recipe

Butternut Squash Soup With Apples Goat Cheese Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

• 1 (2½- to 3½-pound) butternut squash
• 1¼ cups balsamic vinegar
• 6 tablespoons (¾ stick) unsalted butter
• 1 medium white onion, chopped
• 3 ribs celery, chopped
• 1 large leek (white part only), trimmed, cut in half lengthwise, rinsed well, and chopped
• 1 large tart apple, peeled, cored, and chopped
• 2 medium shallots, chopped
• 2 cloves garlic, peeled and smashed
• 3 tablespoons minced peeled fresh ginger
• 2 teaspoons curry powder of choice
• 5 to 6 cups chicken or vegetable broth, as needed
• sea salt and ground white pepper
• 12 fresh sage leaves
• 6 ounces soft goat cheese, crumbled

Method

1. Preheat the oven to 375° F
2. Line a baking sheet with aluminum foil or parchment paper
3. Cut the squash in half lengthwise; scoop out the seeds and discard
4. Set the squash halves, cut side down, on the pan and roast until tender, about 40 minutes
5. Remove from the oven and let cool
6. Scoop the flesh (about 2 cups worth) into a bowl with a spoon and set aside
7. While the squash roasts, make the balsamic reduction
8. In a small saucepan, bring the vinegar to a boil over high heat
9. Once it boils, reduce the heat to medium-low, to just a simmer
10. Reduce the balsamic vinegar by at least 50 to 75 percent, until it is syrupy and slightly thickened, about 10 minutes; stir occasionally
11. Watch that it doesn’t burn, and let the slow simmering take its time
12. Set aside to cool
13. Store in a covered container in the refrigerator until needed if made ahead; it will keep for at least a month
14. In a 5- to 7-quart pressure cooker, melt 4 tablespoons of the butter over medium heat
15. When it starts to foam, add the onion, celery, leek, apple, shallots, and garlic, reduce the heat to medium-low, and cook, stirring a few times, until the leeks are aromatic and begin to soften, 3 to 5 minutes
16. Add the ginger and curry powder and stir until fragrant, about 1 minute
17. Add the squash and stir in the broth
18. Close and lock the lid
19. Set the burner heat to high
20. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
21. Set a timer to cook for 6 minutes
22. Remove the pot from the heat
23. Open the cooker with the Quick Release method
24. Be careful of the steam as you remove the lid
25. Puree the soup in the pot using an immersion blender
26. Taste for salt and pepper
27. Leave the soup on low while you fry the sage leaves
28. Melt the remaining 2 tablespoons butter in a small skillet
29. Add the sage leaves and cook, swirling the pan, until the leaves are crispy and the butter has browned but not burned, about 2 minutes
30. Drain the leaves on a layer of paper towel until serving
31. Divide the soup among 6 bowls
32. Drizzle with 2 to 3 teaspoons balsamic syrup in a swirl pattern, then garnish with a sprinkle of goat cheese and 2 sage leaves plopped right in the middle

BALSAMIC VINEGAR REDUCTION

1. When you reduce balsamic vinegar, you concentrate the flavor, yielding a delicious, aromatic syrup
2. It can be used in savory as well as sweet applications, like drizzling it over figs, cheesecake, cheese crostini, or sliced tomatoes

Full List of Broth Recipes
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