Instructions: * Orig was 2 tbsp butter and 2 tbsp olive oil

Spray a 5-quart or larger pressure cooker with nonstick cooking spray.

Heat over medium high heat.

Add onion, celery, leeks and garlic. Stir to mix.

Add brown sugar, thyme and sage. Stir to mix.

Add bay leaf, banana squash, potatoes and 3 cups of stock.

Close lid and bring pressure to first red ring over high heat. Adjust heat to
stabilize pressure at first red ring. Cook for 12 minutes.

Remove from heat and use Natural Release Method or Quick Release Method.

Discard bay leaf and add nutmeg, salt and pepper. Puree mixture in a food processor, blender or mill. Return pureed soup to a large saucepan and add

remaining stock and buttermilk. Mix well and heat without boiling.

Serve in bowls and sprinkle with chives or parsley.

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