pressure cooker butternut squash soup

Another pressure cooker recipe. There are two principles that make this work:
Browning of vegetables is faster under alkaline conditions as opposed to acidic.
Veggies are packed with a ton of liquid.

Adaptation from Nathan Myhrvold’s online version.

2 butternut squash, seeded, peeled, and cut into a coarse dice.
Half a stick of butter, cut into small pieces
1 tbsp of baking soda sprinkled on top of the squash
Heavy pinch of salt
Optional: 1 cup of water

Put into pressure cooker and get it up to steam for 20 minutes.

When it’s finished, it looks like this:

Blend and add either water or stock to think to desired consistency, balance the acid content with your choice (apple cider vinegar, red wine vinegar, lemon juice), and salt.

The depth of flavor in this soup is what impressed me the most about it, it’s trickier than it looks to get it to proper consistency. I finished it with Greek yogurt and sumac for color.

Any veg that benefits from browning would work. I’d imagine onions would work this way for a rustic french onion soup; the original version online had carrots. Too bad I don’t own a centrifuge. Yet.

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