Pressure Cooked Butternut Squash Soup

• ½ Onion diced small

• 2 Stalks Celery diced small

• 2 Carrot sticks diced small

• 2T butter

• ¼ t Fresh grated Nutmeg

• ½ t Cinnamon

• ½ C Brown Sugar

• ¼ C Real Maple Syrup

• 1t Salt

• 1 lrg Butternut Squash cut in 1” pieces

• (32oz) Vegetable Stock (enough to cover squash)

• 1 Anise Star (place in sachet bag to be removed)

• ½ C Heavy Cream

Sauté onions, carrots, celery in butter with spices. Sauté till aromatic. Add brown sugar and maple syrup. Stir till fully combined and sugar has dissolved. Add squash, salt, and pour vegetable broth over until squash is fully covered. Stir well. Place pressure cooker on #1 and cook for 15 minutes. Release naturally. Remove star anise. Puree with L’EQUIP stick blender using the blender piece, until smooth. Add Heavy Cream to thin out. If needed add more sugar.

To serve sprinkle with cinnamon/sugar croutons or candied pecans.

Chef Lacey Berry