Vegetable Soups
Apple Squash Soup
A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash; cumin, coriander, ginger, and cayenne add vibrant flavors.
Ingredients
- 1 tablespoon sanflower or canola oil
- 1 1/2 cups thinly sliced leeks (white and light green parts) or coarsely chopped onions
- 4 cups boiling water
- 3 pounds butternut squash, seeded and cut in 1 1/2 inch chunks
- 3 Granny Smith apples, peeled cored and quartered
- 1/3 cup uncooked old-fashioned oatmeal
- 2 tablespoons finely minced fresh ginger
- 1 1/2 tablespoons mild curry powder
- 1 teaspoon salt
Directions
- Heat the oil in the pressure cooker. Cook the leeks over medium-high heat, stirring frequently, for 1 minute.
- Add the water (stand back to avoid sputtering oil), squash, apples, oatmeal, ginger, curry powder and salt. Lock the lid in place.
- Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure, and cook 5 minutes. Allow the pressure to come down naturally or use a quick-release method.
- Remove the lid, tilting it away from you to allow any excess steam to escape. If the squash is not fork-tender, replace (but do not lock) the lid, and cook a few more minutes in the residual heat.
- Puree the soup in two or three batches in a blender (preferred) or food processor, and return to the cooker to reheat before serving.
