Apple Squash Soup
Source of Recipe
internet
List of Ingredients
1 tablespoon canola oil
1 1/2 cups thinly sliced leeks -white and light green
4 cups boiling water
3 pounds butternut squash, cut 1 1/2 " chunks
3 Granny Smith apples, peel, core -- quarter
1/3 cup uncooked old fashioned oatmeal
2 tablespoons finely minced fresh ginger
1 1/2 tablespoons mild curry powder
1 teaspoon salt or to tasteRecipe
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. Makes 8 to 10 servings.
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