APRIL Butternut Squash Soup with Sage and, maybe, Cream :) 4/28/17

The simultaneous kitchens

and, 

in an "instant,"

The Great Simultaneous Saute!

Butternut Squash, ginger and sage soup: 

10 minutes in the Instant Pot

-----but an hour and a half start to finish.  Prepping the squash was the time-consumer,  though we were having fun, not racing.

Here's the recipe:
2 kilos (4 lbs) butternut squash, peeled, seeded and cubed

1-2sprigs sage
1 larg e onion, chopped
2 cm (3/4 inch) fresh ginger  [1 TB fresh. Carel used 1 Tb Gourmet Gardens “lightly dried” ginger.  Perfect]]
1/4 tsp nutmeg
4 cups vegetable stock [better than bouillon
olive oil
salt and pepper [Carel added 1/4+ tsp allspice] to taste

Optional

Cream :)

Garnish possibilities

toasted pumpkin seeds

sage leaves fried in butter or ghee

a drizzle on some sage infused butter
a drizzle of coconut milk

Pre-heat cooker (Saute). When hot, add onions, sage, salt and pepper, [and allspice J].
When onions are soft, push them to side and add handful of squash cubes to cover the bottom of the pot and let brown for about 5 minutes, stirring frequently. Next, add rest of the squash, ginger, nutmeg, and stock.

Close and lock the lid. Press Manual and set for 10 minutes pressure cooking time.
When done, release steam, fish out sage stem, use immersion blender to puree soup.  

NOTES:  

the sage seemed to almost disappear.  we found bits and pieces of leaves and pulled them out.
FRED
• add cream :)
• 

CAREL:
• neither the flavor of sage nor ginger were identifiable, but the result was intensely flavorful.
• I toasted the squash seeds.  They were awful.