Sick Girl Butternut Carrot Soup

I have the flu. Been in bed with a fever since Friday night, and feel gross. And with the exception of Saturday night, when Carl made his fabulous chili, I really haven't had much of an appetite at all. Been eating soup and crackers, mostly.

In an effort to boost my vitamin levels, I made some butternut squash and carrot soup in the new pressure cooker (thank you, Fleet and Walter!). A yummy, easy source of nutritious goodness, and, thanks to the pressure cooker, a relatively quick and painless process. I sautéed some onions in butter and oil until they were golden, tossed in 1-inch pieces of about four large carrots, and let the carrots and onions get a little caramelized. Then I added a small buttenut squash, peeled and cut into 1-inch pieces, about 4 cups of water/stock, some dried thyme, and a bit of cumin. I popped the lid on, let it cook at high pressure for 6 minutes, then let it slow release. When the pressure went down, I added a small splash of milk for creaminess, pureed it with a stick blender, and squeezed a few drops of lemon joice to brighten up the flavor.

The soup was just what I needed, and took only about ten minutes of active participation on my part. Now I'm going back to bed.