Squash and Apple Soup

Want the perfect flavorful soup for Fall? Check out this healthy Squash and Apple Soup. It's filled with a Fall inspired aroma and it's very satisfying in both taste and consistency compared to other squash soup.

Notes

Hey if you like this squash recipe check out our delicious 13 Squash Recipes to Celebrate the Changing Season.

Ingredients

1 tablespoon light olive oil or light safflower oil
1 1/2 cup 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 Fresh Granny Smith apples, peeled cored and quartered
1/3 cup uncooked old-fashioned oatmeal
2 tablespoons finely minced fresh ginger
1 1/2 tablespoon mild curry powder
1 teaspoon salt

Instructions

Heat the oil in the pressure cooker. Cook the leeks over medium-high heat, stirring often, for 1 minute.
Add the water (make sure to stand back to avoid splattering 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.