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  • Banana Squash And Potato Soup

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    Banana Squash And Potato Soup
    Servings: 9
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Nonstick cooking spray
    • 1 med onion peeled and minced
    • 2 x ribs celery sliced
    • 2 x leeks white portion only, sliced
    • 5 lrg garlic cloves peeled and chopped
    • 1 Tbsp. brown sugar firmly packed
    • 2 Tbsp. fresh thyme leaves chopped
    • 1 Tbsp. fresh sage leaves chopped
    • 1 x bay leaf
    • 2 lb banana squash peeled and cut into1-inch cubes
    • 1 lb thin-skinned white potatoes cut into 1-inch cubes
    • 4 c. vegetable or possibly chicken stock
    • 1/2 tsp freshly grated nutmeg Salt to taste
    • 1/2 tsp grnd white pepper
    • 2/3 c. lowfat buttermilk Fresh chives or possibly parsley chopped, for garnish

    Directions

    1. * Orig was 2 tbsp butter and 2 tbsp extra virgin olive oil
    2. Spray a 5-qt or possibly larger pressure cooker with nonstick cooking spray.
    3. Heat over medium high heat.
    4. Add in onion, celery, leeks and garlic. Stir to mix.
    5. Add in brown sugar, thyme and sage. Stir to mix.
    6. Add in bay leaf, banana squash, potatoes and 3 c. of stock.
    7. Close lid and bring pressure to first red ring over high heat. Adjust heat tostabilize pressure at first red ring. Cook for 12 min.
    8. Remove from heat and use Natural Release Method or possibly Quick Release Method.
    9. Throw away bay leaf and add in nutmeg, salt and pepper. Puree mix in a food processor, blender or possibly mill. Return pureed soup to a large saucepan and add in
    10. remaining stock and buttermilk. Mix well and heat without boiling.
    11. Serve in bowls and sprinkle with chives or possibly parsley.

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