Butternut Squash and Apple Soup (recipe)

With all the squash on my counter from our Two Small Farms CSA box, I have been itching to make soup. And, I found a fun recipe in a pressure cooker cookbook, Great Vegetarian Cooking Under Pressure, by Lorna Sass. The addition of oatmeal was new to me, and the apples added to the sweetness. For my kids, this is important!

Squash Soup
Squash Soup

In my pressure cooker, this soup took about 5 minutes at high pressure, plus about 10-15 minutes to bring the pressure down naturally. Directions below included if you are making this soup in a regular pot.

Creamy Apple-Squash Soup

  • 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

Pressure Cooker instructions:

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.

Stove top instructions:

In a large pot, sauté the leeks for 1 minute, until soft. Add the remaining ingredients and bring to a boil. Reduce heat and simmer soup for 20-25 minutes, until the squash is soft.

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. To make the spooky Halloween spider web, drizzle yogurt, creme fraiche or sour cream in a spiral on the soup. Using a toothpick, start in the middle and draw the stick outwards, pulling the sauce with your toothpick. Move around the circle, adding as many strands as you like.

This recipe was submitted to Fight Back Friday for October 30th at the Food Renegade. Head over there to see what other real food folks are fixin’!

7 Comments

  • I have that cookbook and haven’t tried this recipe. Thanks for the tip – sounds delicious. Lisa

  • Wow, that looks wonderful! Love the spider web, but even with your instructions I’m doubtful I could achieve the results you did. 😉 Mr. GFE wouldn’t go for this soup, but my support group would. 🙂

    Thanks, Gudrun,
    Shirley
    .-= gfe–gluten free easily´s last blog ..Crustless, Gluten-Free Pumpkin Pie =-.

  • glad to hear you have this book! What else have you tried? I made a bean salad last spring, but have not done much else with it. Would love to hear your suggestions!

  • in this recipe, and lots of others that need to be pureed, using the immersion blender really makes a difference!

    My daughter helped me with the spider web, she was very intrigued with how easy it was to drizzle the yogurt and create the design…

  • […] bees working.) Thanks for doing your part, Gudrun! Gudrun has a wonderful recipe up right now for Butternut Squash and Apple Soup (naturally gluten free). Check out her surface art […]

  • Thanks for the great recipe. I just recieved my first pressure cooker and I am enjoying it very much.

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