Pressure Cooker Zucchini and Yellow Squash Soup

5 months ago

2 Tbs. olive oil
1 Tbs. butter (or more olive oil)
1 yellow onion, chopped
1 Tbs. minced fresh garlic
1 tsp. Italian Herb Blend
4 tsp. chopped fresh rosemary
3 lb. diced green and yellow summer squash (about 8 cups diced squash)
6 cups vegetable stock or chicken stock
Coarse salt and fresh-ground black pepper to taste
Fresh grated Parmesan cheese, for serving
Chop the onion, mince the garlic, and finely chop the fresh rosemary. Heat olive oil and butter in pressure cooker on sauté setting; then add onion and sauté about 5 minutes, or until onion is translucent and softened. Add garlic, rosemary, and Italian Herb Blend and cook 3-5 minutes more. While the onion, garlic, and rosemary are cooking, chop up enough zucchini and yellow squash to make 8 cups (or slightly less for the electric pressure cooker if you can't fit that much.) Add the vegetable or chicken stock to onion mixture and simmer 10 minutes. Then add chopped zucchini and yellow squash. Lock the lid on the pressure cooker and manual cook 5 minutes at high pressure. Use the quick-release method to release the pressure. Use an Immersion Blender to puree the mixture, or work in batches and puree in food processor or blender. When mixture is as pureed as you'd like it, check the consistency of the soup. Simmer until the soup is reduced and as thick as you'd like it. Simmer about 20 minutes on Sauté in the electric pressure cooker. This time may vary, depending on how thick you want it. Season to taste with salt and fresh-ground black pepper. Serve soup hot, with freshly grated Parmesan cheese sprinkled on top if desired. (Yield: about 6 servings)

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