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Recipe
Curried Winter Squash Soup Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 207 | 85% |
| Total Fat 23.61g | 30% |
| Saturated Fat 14.73g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 383mg | 16% |
| Potassium 281mg | 8% |
| Total Carbs 7.08g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.33g | 2% |
| Protein 2.42g | 4% |
Ingredients Convert Measures
- 2 sm butternut or possibly acorn squash halved and seeded
- 1/2 c. water
- 1 med onion peeled and minced
- 3 x Ribs celery peeled and minced
- 3 sm carrots peeled and minced
- 1 Tbsp. mild curry paste (1 to 1.5)
- 2 c. chicken stock (2 to 3)
- 2 x tart apples i.e. Granny Smith,
- sliced
- Oil
- Butter
- Plain yogurt
Directions
- Place trivet in bottom of 5-qt or possibly larger pressure cooker. Add in squash and water.
- Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 min. Remove from heat and use Natural Release Method. When squash is cold, scoop it from its skin with a spoon.
- Saute/fry the onion, celery and carrots in a small amount of oil in the pressure cooker, till soft but not brown. Add in the curry paste, squash and stock and bring to a boil, stirring occasionally.
- Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 10 min. Remove from heat and use Natural Release Method. Puree the soup in the pressure cooker using a hand blender. Add in additional stock if a thinner consistency is desired. Saute/fry the apple slices in butter for one minute (just to heat through). Top individual soup portions with a Tbsp. of yogurt and a few apple slices.
- Start to Finish Time:"0:45"
- without apples
