Curried Winter Squash Soup Recipe - Cooking Index
Curried Winter Squash Soup Recipe - Cooking Index
| 2 teaspoons | 10ml | Butternut or acorn squash - halved, seeded (small) |
| 1/2 cup | 118ml | Water |
| 1 cup | 62g / 2.2oz | Onion - peeled, chopped (medium) |
| 3 | Celery ribs - peeled, chopped | |
| 3 | Carrots - peeled, chopped (small) | |
| 1 tablespoon | 15ml | Mild curry paste - (to 1 1/2) |
| 2 cups | 474ml | Chicken stock - (to 3) |
| 2 | Tart apples, like Granny Smith - sliced | |
| Oil - as needed | ||
| Butter - as needed | ||
| Plain yogurt - for serving |
Place trivet in bottom of 5-quart or larger pressure cooker. Add squash and water.
Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 minutes.
Remove from heat and use Natural Release Method.
When squash is cool, scoop it from its skin with a spoon.
Saute the onion, celery and carrots in a small amount of oil in the pressure cooker, until soft but not brown.
Add the curry paste, squash and stock and bring to a boil, stirring occasionally.
Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 10 minutes.
Remove from heat and use Natural Release Method.
Puree the soup in the pressure cooker using a hand blender. Add additional stock if a thinner consistency is desired.
Saute 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.
This recipe yields 4 to 6 servings.
Approximate nutritional analysis per serving wwithout apples: 79 calories; 2g protein; 19g carbohydrates; 1g fat; 4g dietary fiber; 1mg cholesterol; 41mg sodium.
Source:
Kuhn Rikon at http://www.kuhnrikon.com
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