The chill in the air that marks the coming of fall is distinctly different from that soon to warm up nip that means springtime. In the same way, there are certain scents and flavors in the kitchen that are all about the fall of the year and no other time.
That is true for this Sage-Scented Butternut Squash Soup.
If you don't have a pressure cooker now is the time to go out and invest in one. This soup is not only warm and satisfying but it is fast and easy to make courtesy of the trusty pressure cooker and a readily available supply of butternut squash at this time of year.
1 1/2 cup coarsely chopped onion
2 c. chicken broth
1 c. water
1 tsp. salt
3 lbs. butternut squash peeled, seeded, and cut into 1-inch chunks
1/4 to 1/2 tsp. dried sage
Heat the butter in a 4-quart or larger cooker. Add the onions and cook over medium-high heat for a minute or two. Add the broth, water, salt, and squash.
Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes. Turn off the heat. Quick-release the pressure or allow the pressure to come down naturally. Remove the lid, turning it away from you to allow steam to escape.
Stir in the sage. If the squash is not very soft, cover and simmer for a few minutes. Let cool slightly. Pass the soup through a food mill or puree using a standard or immersion blender. Reheat and adjust the seasonings. This is also good with sweet potatoes. Just substitute 1/2 tsp cinnamon for the sage.