· 2 tablespoons oil of choice
· 2 lbs squash peeled, and cut into large pieces
· 2 apples, peeled and diced
· 1 onion, diced
· 2 cloves garlic
· 2 cups vegetable or chicken stock
· 4 sprigs fresh thyme
· 1/4 teaspoon grated nutmeg
· 1 cup whole milk
· 1/2 cup cream
· Salt & Pepper, as you go
· Optional: Fried Sage Leaves to serve (see below)
1. Preheat pressure cooker on saute setting and add oil. Saute squash until just starting to pick up color. Remove. Add apples, garlic and onion and saute until softened.
2. Add squash back to the pot, along with stock, thyme and nutmeg. Cook on high pressure for 10 minutes. Let pressure naturally release.
3. While waiting for soup make sage leaves (if using). Add ½” of oil to a small pan. Add sage leaves and cook until crispy. Remove to a paper towel lined plate.
4. Open and let cool just slightly. Remove thyme stems.
5. Add milk and cream. Using an immersion blender or blender, puree until smooth. If needed, place pressure cooker on saute or saute low setting to reheat or reduce.
6. Top with fried sage leaves and enjoy!