When the weather turns cooler and things start to slow down on the farm having a jar of some kind of filling and comforting soup on hand is a must. Some of my best memories consist of a warm mug, a cozy quilt and being curled up in a chair on the porch. Watching the men chop corn while enjoying the rich texture and flavor of squash or sweet potato soup go hand in hand with fall. The fact that this is made with a pressure cooker makes it fast and convenient.
Sage-Scented Butternut Squash Soup (or sweet potatoes)
1 tablespoon butter or oil
1 1/2 cups coarsely chopped onions
2 cups chicken broth
1 c water
3 lbs butternut squash, peeled, seeded, and cut into 1-inch chunks
1/4-1/2 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, a pinch of 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, tilting it away from you to allow steam to escape.
Stir i 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 seasonings.
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