COCONUT BUTTERNUT SQUASH SOUP RECIPE - NYT COOKING
Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
Provided by Tara Parker-Pope
Total Time 2 hours
Yield 8 servings
Number Of Ingredients 12
Steps:
- To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
- Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
- Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
- Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
- Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
- Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
- Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
- To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
Nutrition Facts : @context http//schema.org, Calories 154, UnsaturatedFatContent 3 grams, CarbohydrateContent 21 grams, FatContent 7 grams, FiberContent 5 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 701 milligrams, SugarContent 8 grams
BONE-IN CHICKEN BREASTS – INSTANT POT RECIPES
Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.
Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Total Time 50 minutes
Yield 6 servings
Number Of Ingredients 4
Steps:
- Pour the liquid into a Instant Pot. Position the bone-in chicken breasts in the liquid in a crisscross pattern (rather than stacking them on top of each other) so that steam can circulate among them. Sprinkle the top of each with 1 tsp dried seasoning blend and 1/4 tsp salt (if using). Lock the lid onto the pot.
- Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 35 minutes with the Keep Warm setting off.
- Optional 2 All Pressure Cookers Press Poultry, Pressure Cook or Manual on High pressure for 40 minutes with the Keep Warm setting off. (The Valve must be closed)
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of a couple of the breasts, without touching bone, to make sure their internal temperature is 165°F. The meat can be a little pink at the bone and still perfectly safe to eat, so long as its internal temperature is correct. If the internal temperature is below 165°F (or if you’re worried about the color), lock the lid back onto the pot and give the breasts 3 extra minutes at MAX, or 4 minutes at HIGH. Again, use the quick-release method to bring the pot’s pressure back to normal.
- Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.
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BONE-IN CHICKEN BREASTS – INSTANT POT RECIPES
Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.
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