I love butternut squash. It’s such a beautiful food, and it has this wonderful rich presence in any dish. For a cool fall day, this slightly spicy yet sweet soup is close to perfect! I got the starter recipe from my friend Karla, and veganized it and then adjusted for pressure cooker use. Thanks, Karla!
PRESSURE COOKER COCONUT CURRY BUTTERNUT SQUASH SOUP
Ingredients:
1 large butternut squash (just over 2lbs), peeled, seeded, cubed
1 small-medium onion diced very small
1 inch ginger finely chopped
2 cloves garlic finely chopped
3 cups faux chicken or vegetable broth
1 can coconut milk
1 tsp salt
2 tbsp lemon juice
1 ½ tsp curry powder
½ tsp turmeric
2 T olive oil
Peel and chop as needed. I find it easiest to slice the squash into rings and then peel. Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat until soft and fragrant. Add remaining ingredients, except lemon juice, and bring to high pressure. Cook at high pressure for 10 minutes and allow to depressurize naturally. Using an immersion blender, blend soup, add lemon juice, and serve.
Colcannon
potatoes are draining, add milk to kale mix to warm. Then combine ingredients and mash by hand or with an electric mixer. I leave these a little more solid than I would mashed potatoes, since the kale is in there. Salt and pepper to taste.
Sometimes, you just really need a cookie. And, what I wanted was oatmeal raisin, but one of the children had eaten all of the raisins. So, out of necessity, I scouted out a wide variety of oatmeal peanut butter cookie recipes and squished them together into this!