Honeynut Squash and
Sweet Potato Soup
THE RECIPE !
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| Squash and Sweet Potato Soup |
My goal was to convert my favorite soup recipe so I could avoid the use of my gas cooktop, and get the same delicious results from clean electricity. I decided to experiment with my Instant Pot.
I am excited to report that my experiment yielded a rich yet subtle soup with much less time spent in the kitchen. Among other adjustments, I switched from butternut squash to a combination of honeynut squash, jersey and japanese sweet potato, and yukon gold potatoes.
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| Honeynut Squash |
The following recipe will provide a basic soup that will soothe your soul and satisfy your taste buds. You can spice it up, thin it with broth, add texture with vegetables or make it into a hearty meal with the addition of tofu or chicken. Top it off with a dollop of sour cream or yogurt and some fresh chives and you have created a work of art.
Squash and Sweet Potato Soup Recipe
800 G Honeynut squash, seeds and stems removed . Peel it if you like.
600 G Sweet potatoes (white or orange flesh) cut into 1.5 inch chunks
300 G Yukon, Red Bliss or similar potato, cut into 2 inch chunks
250 G Yellow onion, coarsely chopped
1-2 Tbsp Oil, butter or ghee
1 Tbsp Miso
6-8 Cups Water or broth
Salt and pepper to taste
Set Instant Pot to medium Saute. If you are new to using this feature, get some tips here.
Add oil, butter, ghee or a combination.
Add onion and saute until translucent. (Note: sometimes the saute mode becomes too hot and I hit the Cancel button, wait a minute or two, and then turn Saute back on.)
Add cubed squash and saute for 3 minutes.
Add sweet potato chunks and saute for 2 minutes.
Add potato chunks and saute for 2 minutes.
Add about 3 tsp. salt and several twists of the pepper grinder. You will add more later on, according to your tastes.
Add water or clear broth.
Switch the Instant Pot to the "Manual" setting and set to 22 minutes. Make sure the valve is set to "Sealing" on the lid, so the pressure builds.
After the cooking time is finished, allow at least 20 minutes of additional time for the soup to continue sitting in the pot with the lid on. You can leave it in the Instant Pot for longer, if you wish, until the pressure releases and the metal button on top drops down. It will, of course, continue to cook as long as it sits in the pot.
Add miso. Using an immersion blender, puree the soup. Keep it thick for now. You can add more broth later if you choose.
Correct for seasoning and add more spices now if you wish. Or put into jars and store in the refrigerator or freezer for later use. I make a lot at once, so I can share it with friends and use it throughout the week.