Jump Start Your Sous Vide Cooking with our FREE Email Course!
Butternut squash is often used in soups, especially creamy ones because its flavor holds up well through the cooking process. I pressure cook the squash along with some bacon and onion to add depth of flavor and smokiness. Then top it off with some sage and Gruyere or Swiss cheese.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
In a small bowl, combine the water, salt, and baking soda then whisk to mix thoroughly.
Add the bacon to the base of a pressure cooker and cook over medium heat until crispy. Add the onion, butternut squash, and spices to the pressure cooker. Pour the water mixture over the squash and mix together.
Seal the pressure cooker and bring to pressure at 1 bar (15 psi). Cook for 20 minutes. Once cooked, depressurize the pressure cooker by running it under warm water.
Puree the cooked squash until smooth.
Add the water, chicken stock, bourbon, thyme and sage to the butternut squash puree and blend together well, then bring to a boil. Remove from the heat and stir in the heavy cream. Salt and pepper to taste.
Place the soup into a small bowl or serving cup. Top with the sage and Gruyere cheese then serve.