TIME: 1 HOUR 10 MINUTES
MAKE IT IN A SLOW COOKER INSTEAD: Cook on high for 2 to 3 hours or low for 4 to 5 hours
- 1 tablespoon olive oil, extra-virgin, plus more for serving
- 2 cups fennel, thinly sliced (reserve the fronds for garnish)
- 1 onion, medium diced
- 1/2 teaspoon salt, kosher, plus more to taste
- 1 butternut squash, (about 2 pounds), peeled , seeded , and cut into 1-inch cubes
- 2 teaspoons coriander, ground
- 1 quart chicken stock, vegetable or, preferably homemade
- Finely grated zest and juice of 1 lemon Freshly ground black pepper, to taste
- 1 cup cilantro, chopped fresh
If you have an immersion blender, you can blend this creamy, gently sweet soup directly in your pressure cooker, which makes it extremely convenient. I like to finish it with lemon juice and zest, which echoes the lemonyearthy flavor of the coriander. But lime is a bit sharper and a little more floral, and you can easily substitute one citrus for the other. And if you’re a rutabaga or parsnip fan, you can swap out those peeled and diced roots, either alone or in combination, for the squash.
1. Using the sauté function, heat the oil in the pressure cooker. Add the fennel, onion, and salt, and cook until the vegetables have just softened, 5 minutes. Add the squash and coriander and cook, stirring occasionally, until the vegetables are starting to turn golden at the edges, 7 to 10 minutes.
2. Add the stock, cover, and cook on high pressure for 20 minutes. Let the pressure release naturally. 3. Using an immersion blender directly in the pot or transferring the soup to a blender, puree the soup with the lemon zest until smooth. Season with salt, pepper, and lemon juice to taste. Serve garnished with the fennel fronds, cilantro, and a drizzle of olive oil.
Excerpt from "Dinner In An Instant" by Melissa Clark. Copyright © 2017 by Melissa Clark. Used with permission by Clarkson Potter. All rights reserved.