Creamy Apple Squash Soup

By heathaly

Ingredients

• 1 Tablespoon oil
• 1 1/2 cups sliced leeks (white and light green parts) or chopped onions
• 4 cups water
• 3 pounds butternut squash, peeled, seeded and chopped
• 3 Granny Smith apples, peeled, cored and quartered (I used Cameo apples – Granny Smith would make the soup less sweet)
• 1/3 cup uncooked old-fashioned oatmeal (not the quick cook kind)
• 2 Tablespoons minced fresh ginger
• 1 Tablespoon mild curry powder
• 1 teaspoon salt

Preparation

Step 1

Heat the oil in pressure cooker and add leeks. Sauté for 1 minute. Then add water, squash, apples, oatmeal, ginger, curry and salt.

Lock lid in place and bring to pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Turn off heat and allow pressure to come down naturally, about 10-15 minutes.

Remove lid and using your immersion blender, puree the soup until all the lumps are gone. Because I wanted a super smooth and creamy soup, I also ran my soup through a strainer to remove any bits that were not blended. This is an optional step.

Before serving, heat soup until hot. Garnish with plain yogurt (in the picture), creme fraiche, chopped chives, roasted walnuts, almost anything.