Roasted Butternut Squash Soup - Pressure Cooker
2 Tbsp unsalted butter
2 large leeks white and light green only cut in rounds
1 large onion chopped
1 large yukon gold potato peeled and diced
2 cups roasted then peeled and diced butternut squash (about 2 squash)
1 cup diced carrots
4 cups chicken stock
1/2 cup light cream
1/2 cup dry white wine
garnish with toasted croutons or shopped chives.
In your NESCO® 6 Qt. 3-in-1 Digital Electric Pressure Cooker melt the butter then add the onions and leeks, simmer and sweat down for about 10 minutes. Add all remaining ingredients except the cream and wine. Put the lid on and set on HIGH for 10 minutes. Release steam.
When pressure is released, add the cream and then the wine. Simmer and serve with garnish. This recipe can be doubled.