Banana Squash &
Potato Soup
1. In a 5-quart or larger pressure cooker, heat
butter and olive oil over medium high heat.
2. Add onion, celery, leeks and garlic. Stir to mix.
3. Add brown sugar, thyme and sage. Stir to mix.
4. Add bay leaf, banana squash, potatoes and 3
cups of stock.
5. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 12 minutes.
6. Remove from heat and use Natural Release
Method, see page 10.
7. Discard bay leaf and add nutmeg, salt and
pepper.
8. Puree mixture in a food processor, blender
or mill.
9. Return pureed soup to pan and add remaining
stock and buttermilk. Mix well and heat without
boiling.
10. Serve in bowls and sprinkle with chives or
parsley.
Makes 9 servings
Approximate Nutritional Analysis Per Serving:
170 calories / 4g protein / 27g carbohydrates / 6g fat
4g dietary fiber / 8mg cholesterol / 67mg sodium
2 tablespoons butter
2 tablespoons olive oil
1 medium onion,
peeled and
chopped
2 ribs celery, sliced
2 leeks, white portion
only, sliced
5 large garlic cloves,
peeled and minced
1 tablespoon brown
sugar, firmly
packed
2 tablespoons fresh
thyme leaves,
minced
1 tablespoon fresh
sage leaves,
minced
1 bay leaf
1 piece banana
squash (about 2
pounds), peeled
and cut into 1-inch
cubes
1 pound thin-skinned
white potatoes, cut
into 1-inch cubes
4 cups vegetable or
chicken stock
1
/2teaspoon freshly
grated nutmeg
Salt to taste
1
/2teaspoon ground
white pepper
2/3cup buttermilk
Fresh chives or
parsley, minced,
for garnish
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