Ingredients
4 tbsp (50g) unsalted butter
1 medium onion, diced
2 ribs celery, diced
1 medium carrot, diced
3 sprigs fresh thyme (optional)
Kosher salt and freshly ground black pepper, to taste
1.5L homemade chicken or vegetable stock, or store-bought low-sodium chicken stock
One medium-large butternut squash, peeled, seeded, and cut into chunks
2 bay leaves
½ cup heavy cream or coconut cream (optional)
Small squeeze fresh lemon juice
1-2 tbsp brown or white sugar (optional)
Preparation
Pot
Place Pot over Cooker and touch the SOUP button. Touch the - / + to adjust desired temperature. Add butter and heat until melted. Swirl butter around with spatula constantly and cook until lightly browned and has a nutty flavour, about one more minute.
Immediately add onion, celery, carrot, and whole thyme sprigs (optional), reduce temperature to 190°C, season with salt and pepper. Stir occasionally, and cook until vegetables are softened not browned, about 5 minutes.
Add stock, squash, and bay leaves. Increase temperature to 210°C and bring to a boil. Reduce to a bare simmer at 120°C and cook until squash is completely tender, set timer to 20 minutes.
Using tongs, discard bay leaves and thyme stems. Add heavy cream. Work in batches in a blender, blend soup until completely smooth. Season to taste with salt, pepper, and lemon juice. Add sugar if desired.
Serve warm. May garnish with fresh herbs such as, parsley, sage, or chives.