Recipes
Butternut Squash Bisque
4-6 people
15-30 min
Easy
INSTRUCTIONS
- Stir the squash cubes, broth, thyme, nutmeg, and salt in an Instant Pot. Lock the lid onto the pot.
-
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 4 minutes with the Keep Warm setting off. -
Option 2 All Pressure Cookers
Press Soup/Broth, Pressure Cook or Manual on High pressure for 5 minutes with the Keep Warm setting off. The valve must be closed. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Stir in the milk and cream.
- Use an immersion blender to puree the soup right in the pot. Or work in halves (or even thirds) to puree the soup in a covered blender. (Remove the knob from the blender’s lid and place a towel over the opening so that pressure cannot build up and spew hot soup onto you.) If necessary, return all the soup to the cooker.
- Press the SAUTÉ button and set it for LOW, LESS, or CUSTOM 250°F. Set the timer for 5 minutes .
- Bring the soup to a simmer, stirring often. Meanwhile, put the butter in a small, microwave-safe bowl or measuring container and melt it in 5-second increments on high in a microwave. Use a fork to stir in the flour to make a thin paste.
- When the soup is simmering, whisk (do not stir) the butter mixture into the pot. Continue whisking until the soup is slightly thickened, about 1 minute. Turn off the SAUTÉ function and cool for a couple of minutes before serving.
Notes
Beyond
• For an 8-quart Instant Pot, you must use 50 percent more of all the ingredients., • We kept the herbs simple so the flavor of the soup remains a bit more straightforward. If you want more “herbiness,” sprinkle minced fresh parsley or sage leaves on each serving., • The soup is terrific with crunchy bacon crumbled over each bowlful., • This soup may well need a grilled cheese sandwich.
Here’s our favorite recipe: Put about 2 ounces/ucsa> sliced sharp Cheddar between two pieces of whole-wheat or rye bread.Smear a thin coating of regular or low-fat (but not fat-free) mayonnaise on the outside of both sides of the sandwich. Lightly coat the inside of a nonstick skillet with nonstick spray, then fry the sandwich over mediumheat, turning once, until crisp, 3–4 minutes.
• For an 8-quart Instant Pot, you must use 50 percent more of all the ingredients., • We kept the herbs simple so the flavor of the soup remains a bit more straightforward. If you want more “herbiness,” sprinkle minced fresh parsley or sage leaves on each serving., • The soup is terrific with crunchy bacon crumbled over each bowlful., • This soup may well need a grilled cheese sandwich.
Here’s our favorite recipe: Put about 2 ounces/ucsa> sliced sharp Cheddar between two pieces of whole-wheat or rye bread.Smear a thin coating of regular or low-fat (but not fat-free) mayonnaise on the outside of both sides of the sandwich. Lightly coat the inside of a nonstick skillet with nonstick spray, then fry the sandwich over mediumheat, turning once, until crisp, 3–4 minutes.
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About the chef
Bruce Weinstein and Mark Scarbrough
In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.
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