Recipes

69
Curried Winter Squash Soup
1. Place trivet in bottom of 5-quart or larger
pressure cooker. Add squash and water.
2. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 10
minutes.
3. Remove from heat and use Natural Release
Method, see page 10.
4. When squash is cool, scoop it from its skin
with a spoon.
5. Sauté the onion, celery and carrots in a small
amount of oil in the pressure cooker, until soft
but not brown.
6. Add the curry paste, squash and stock and
bring to a boil, stirring occasionally.
7. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 10 minutes.
8. Remove from heat and use Natural Release
Method, see page 10.
9. Puree the soup in the pressure cooker using a
hand blender. Add additional stock if a thinner
consistency is desired.
10. Sauté the apple slices in butter for one
minute (just to heat through). Top individual soup
portions with a tablespoon of yogurt and a few
apple slices.
Makes 4 to 6 servings
Approximate Nutritional Analysis* Per Serving:
79 calories / 2g protein / 19g carbohydrates / 1g fat
4g dietary fiber / 1mg cholesterol / 41mg sodium
*without apples
2 small butternut or
acorn squash,
halved and seeded
1
/2 cup water
1 medium onion,
peeled and
chopped
3 ribs celery, peeled
and chopped
3 small carrots,
peeled and
chopped
1-1
1
/2 tablespoons mild
curry paste
2-3 cups chicken stock
tart apples, i.e.
Granny Smith,
sliced
Oil
Butter
Plain yogurt
0
30
45
15