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APPLE-SQUASH SOUP

1 tbsp. safflower or canola oil
1 1/2 c. thinly sliced leeks (white and light green parts) or coarsely
chopped onions
4 c. boiling water
3 lb. butternut squash, seeded and cut in 1 1/2 -inch chunks
3 Granny Smith apples, peeled, cored and quartered
1/3 c. uncooked old-fashioned oatmeal
2 tbsp. finely minced fresh ginger
1 1/2 tbsp. mild curry powder
1 tsp. salt or to taste

Heat the oil in the pressure cooker. Cook the leeks over medium-high
heat, stirring frequently, for 1 minute. Add the water (stand back
to avoid sputtering oil), squash, apples, oatmeal, ginger, curry
powder and salt.

Lock the lid in place. Over high heat, bring to high pressure.
Lower the heat just enough to maintain high pressure, and cook 5
minutes.

Allow the pressure to come down naturally or use a quick-release
method. Remove the lid, tilting it away from you to allow any
excess steam to escape. If the squash is not fork-tender, replace
(but do not lock) the lid, and cook a few more minutes in the
residual heat.

Puree the soup in two or three batches in a blender (preferred) or
food processor, and return to the cooker to reheat before serving.
Makes 8 to 10 servings.

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