To make it easier to peel and cut butternut squash, pierce with knife, microwave for 3.5 minutes
3 servings MFP w sour cream MFP w heavy cream
2 medium carrots, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/2 medium onion, cut into 1-inch pieces
sage, rosemary, ginger
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
7 cups butternut squash cut into 1-inch pieces (from a 2-pound squash)
6 g Better Than Bouillon Bouillon, Vegetarian
3 cups water
0.5 cup sour cream (or 0.5 cup heavy cream)
Toppings:
8 ounces small white button mushrooms, stems trimmed, cut into 1/8-inch slices
Pinch ground cumin
Kosher salt
Creme fraiche or full-fat Greek yogurt, thinned to a pourable consistency with 1 to 2 tablespoons water
Minced chives
Add the carrots, celery, onion, sage, cumin, 2 teaspoons salt and 1/4 teaspoon pepper to the pot and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the squash and chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Use an immersion blender to puree the soup until smooth. Use the cream or water to thin the soup to the desired consistency. Season with additional salt and pepper.
Ladle the soup into bowls and serve topped with the mushrooms, creme fraiche and chives.