I have been making this soup for a very long time. I used to make it without the pressure cooker, which is easy to do. When I did that, I would roast or bake the squash first and then scoop it out into the soup. With the pressure cooker, I can just cut the squash up and add it to the soup. Either way, it’s very tasty. Pressure cooked, it takes about 20 minutes from start to finish, not including the time that it takes to make the stock (which I do anyway because it’s so tasty. Don’t forget that you can put some of your squash peelings into the stock when making this soup.).
Curried Winter Squash and Pear Soup
Serves 4–6 (or just you 4–6 times)
Even though squash is sweet, it still tastes great paired with pear. I use delicata squash as they don’t need to be peeled if they are organic and they’re easy to cut but any, such as butternut, acorn or kabocha, will do. If you like, you can add a pinch of cayenne for contrast, in addition to the lemon juice in the recipe. Remember that the turmeric and other spices in curry powder have incredible antioxidant benefits that are
important to boost your immune system as the seasons change.
5 minutes high pressure; natural pressure release
2 teaspoons canola oil (optional)
1 small onion, diced
3 small delicata or other squash, cut into cubes, to equal at least 3 cups (more is fine) Click here to see more about squash
1 medium D’anjou or Comice pear, peeled and cut into chunks
2–3 teaspoons or more curry powder
1 teaspoon grated ginger
1 teaspoon grated fresh turmeric (if available)
4 cups vegetable stock or water
1 tablespoon lemon juice
Pinch or more of cayenne, if desired
½ teaspoon salt
Freshly ground black pepper
2 tablespoons fresh parsley or cilantro, chopped
Heat the pressure cooker over medium heat and add the oil, if using. When the pot is warm, add the onion and sauté for 3 minutes until it just softens. Add the pear, curry powder, ginger and turmeric and sauté for 2 minutes. Add the squash, stock or waterand lock the lid on the pressure cooker. Bring to high pressure over high heat. Once at pressure, lower the heat to maintain high pressure for 5 minutes. Let the pressure come down naturally.
Carefully remove the lid, tilting it away from you. Using a hand blender, pureé the soup until it reaches the desired consistency. Taste and add the lemon juice, cayenne, salt and pepper. Garnish with parsley or cilantro.