With this lovely Fall soup I wanted to keep it vegan and I was curious to explore how to preserve the shape of the squash in the soup. I thought perhaps the combination of baking & soup-ing would achieve this, which it did marvelously. While the soup is cooking the peeled, chopped and oiled butternut squash is baking in the oven. The carrots and potatoes are started with a sauté to "contain" their flavors, and with this we also "open up" the onions. (Found a fascinating and well written article answering the need for this here:) http://www.seriouseats.com/2013/08/ask-the-food-lab-do-i-need-to-saute-vegetables-when-starting-a-stew.html
6-8 cups Vegetable Broth (See Compost Soup recipe)
2 small onions, peeled and chopped
8-10 small Farmer's Market potatoes, chopped (+/- =probably 3-4 gold or 1-2 large russet)
3-4 carrots, chopped
Medium sized butternut squash, peeled and de-seeded. Cut into small approx. 1 in. cubes
Fresh handful or dried Tablespoon of garden herbs
Himalayan pink salt
* * * * *
Starting with 6-8 cups of the broth from Compost Soup Recipe, sauté in olive oil the chopped onion, carrots and potato until onions start to turn translucent. (chopped = coarse 1-1 1/2 inch cubes, I washed well and left peels on carrots and small potatoes)
Add broth, half-cooked veggies & deglaze back into the pressure cooker. (Deglaze is the wonderful trick of adding warmed broth, or wine or other liquid, back to the empty veggie cook pan to get all the delicious flavor brownings and then adding to the soup pot or making into gravy etc.). This particular batch of "Compost Soup" had some bonus apples and loads of onions skins, in addition to all the other usual goodies, which I think enhanced the sweetness of the fresh farm stand potatoes and the squash.
After adding the cooked veggies, broth, and deglaze to the soup pot, add herbs at this point if desired- I used fresh thyme, oregano and an eensy smidgen of cooking sage and rosemary (meaning I used two leaves of sage and one 3-4in. sprig of rosemary, removed the woody stem. I wanted these flavors in there but not obvious).
Set pressure cooker on "soup", reduce automatic timer to 10 minutes cooking time. Remember for meal timing, it can take up to 20 minutes to get to temp./pressure and THEN the timer starts and there is still 15 minutes "cool down" afterwards. On the stove I'd suggest a slow simmer for 1-2 hours, the soup is done when the veggies take a fork easily.
Once soup is started on stove or in cooker, then toss butternut squash pieces with olive oil and bake on baking sheet with parchment paper for 35-45 minutes. Stir regularly to ensure even cooking and limit browning.
Add cooked squash to the soup, salt to taste and enjoy! Best when shared, great for breakfast!
*I'd suggest eating &/or sharing this within 1-2 days, be careful when re-heating so that you don't mush it all down and I would not recommend freezing, you will lose the shape on the veggies. Still delicious.