Butternut Squash and Sweet Potato Soup with Chicken

This original pressure cooker recipe makes a simple but delicious butternut squash soup and also cooks some chicken to serve along side it. I used a Magic Bullet to do my blending, but an immersion blender, regular blender, or food processor should work great too. The final flavour of this soup is very strongly butternut squash with hints of the other vegetables, so beware of adding all of the squash to the soup unless you prefer a single flavour.

6 L pressure cooker -- 10 minutes and 4 minutes with 10 minute natural release.

Ingredients

• 1 tbsp oil
• 1/2 onion, diced
• 4 cloves garlic, crushed and chopped
• 2 zucchini, cut in half and sliced into 2cm-thick pieces
• 1 large sweet potato, cut in half and sliced into 1.5cm-thick pieces
• 8 chicken thighs (add as desired)
• 1 cup chicken broth
• poultry seasoning
• salt and pepper to taste
• 1 large butternut squash, peeled and quartered with seeds removed

Directions

• Spread out your thighs and cut them to make flat pieces. The goal is to butterfly the thicker parts to make a single sheet of chicken of even thickness.
• Pound chicken with the back of a knife or a meat mallet.
• Lightly coat chicken with poultry seasoning.
• Roll each thigh lengthwise.
• Add oil to pressure cooker.
• Set medium heat.
• Add onions. Cook until browned.
• Add garlic. Cook 1 minute.
• Add rolled chicken on top of onions and garlic.
• Add zucchini and sweet potato on top.
• Add broth.
• Add salt and pepper to taste. (1/2 tsp of salt is good.)
• Cover and lock pressure cooker for high pressure.
• Cook under pressure for 10 minutes. (Maybe too long?)
• Remove from heat and let stand 10 minutes.
• Quick release remaining pressure.
• Your chicken will be cooked and your vegetables will be mush.
• Remove vegetables to a large bowl and let cool.
• Remove chicken to another bowl and cover.

The chicken is not necessary to the dish, but it's easy to cook along with the vegetables

• If there's less than a cup of water left in the pressure cooker, add water.
• Add a trivet and steam basket to pressure cooker.
• Add squash with the insides facing up.
• Cover and lock pressure cooker for low pressure.
• Cook under pressure for 4 minutes.
• Remove from heat and let stand 10 minutes.
• Quick release remaining pressure.
• Your squash will be firm (too firm to mash, but not chewy). You may want to continue cooking if you like your squash softer.
• Remove squash to a bowl.
• Remove cooking liquid to a pourable container (ex: a measuring cup).
• Blend half of squash.
• Blend vegetables.
• Add blended vegetables to pressure cooker.
• Add reserved cooking liquid to reach desired soup consistency.
• Serve with rolled chicken and pieces of remaining squash.