This Recipe is for about 2+ cups of cooked Squash Meat. So if you have more, you can freeze the rest for later or just adjust the Recipe according to how much Squash you have.
You may want to adjust flavors to suit your personal Taste with more Salt, Pepper, Cumin or Better than Bullion. Also for a thinner Soup just add more Broth. Spice it up with Cayanne or Tobasco if you like. The recipe is really good as it is, but can also be a good place to start….
For other variations, you can even add Garam Masada or Ginger.
Use Nut Creams in stead of Dairy Cream if your looking to use Less Dairy. See choices in Recipe and Pics.
INGREDIENTS:
2 – 2 1/2 c Squash Meat …(1 Smaller sized Butternut Squash) cleaned and deseeded
2 Tbsp Low Sodium Better than Bullion Chicken
2 cloves minced Garlic.
1 chopped Onion.
2 chopped smaller Carrots.
1-2 tsp Cumin. You can add more later
1/4 tsp Pepper.
Salt to taste (add after)
1 1/4 c Water. Or 1 can Chicken Broth (If your Squash is dry you may need more)
1 c Heavy Whipping Cream (Or Nut Cream like Cashew Cream. See Pics Below).
2 Tbsp Butter
*a pinch of Nutmeg if desired, but be careful. It overpowers quickly.
Sour Cream and Pepper for Garnish.
OTHER GARNISH OPTIONS:
Parsley, Craisins, Toasted Pine Nuts, Pumpkin Seeds, Crumbled Bacon, Cheese, Scallions, Pecans…
DIRECTIONS:
Pour the Water/Broth into the Stainless Pot and add the Onion, Garlic, Better than Bullion, Cumin, Carrots, Pepper, and in this case, I am using heavy Whipping Cream and add it all into the Pot before cooking.
The Heavy whipping Cream can also be added after cooking, then just heated up before serving.
Add the Trivet
*There is less mess if you are able to peel and chop your Squash before cooking it, so If you choose that route, you would peel and chop it first so that you don’t have to deal with hot pieces of cooked Squash. In that case, you don’t need a trivet, just add the Squash into the Pot with Everything else.
However, for for easier peeling after the Squash is cooked (with everything else) as this Recipe will show, just cut the Squash into Quarters or smaller for softer sections, and put the pieces on the Trivet.
Set the time on the Pot for 7 min, and allow for 5 min of NPR, then do a QR to let the rest of the Pressure out. Take the Squash out to cool, peel when cool enough to handle. It should be soft with no Resistance.
Take the Trivet out and rough chop the peeled Squash sections then return them to the Pot.
At this point as shown in this recipe, use an Immersion Blender to blend until smooth.
As you start to blend your Squash, just like you do when you mash Potatoes, you will know if your Squash is a bit dry or not you may need a little more Broth.
Blend until Smooth.
Turn the Pot off and then back on to Sauté. Add the Whipping Cream NOT the Nut Cream. (do not use the Nut Cream in at this time, save it out for later) and heat the Soup until hot, but don’t boil. (Sometimes Cream will curdle especially if it’s a light cream).
Serve in Soup bowls with a dollop of Sour Cream, Crumbled Bacon, Cheese, Scallions, even Pecans… do it up your way!
OR Nut Cream …This is Cashew Cream. Below.
