Gingered Squash and Apple Soup

CAS box- Delicata squash, onion, cilantro, pears
As you can see from what I used from the CSA, this soup is open to interpretation. It was very different using pears instead of apples. Still delicious, though. I squeezed in a bit of lemon juice to brighten the flavor a bit.
I adaped this recipe to the pressure cooker, which saved an hour of roasting the squash in the oven. To achieve that layer of flavor the squash is caramelized in the pot before the other ingredients are added.


2 1/2 lb Tahitian, buttercup, or kabocha squash
2 1/2 Tb. butter
1 Large red onion, coarsely chopped
1 lb sweet apples- peeled, cored and sliced
3 Cups vegetable broth
2 Tb. rice vinegar
2 Tb. fresh ginger, minced
2 Tb. chopped fresh cilantro
Pepper, to taste
Salt to taste

Instructions: Peel and seed squash and cut into 2-inch chunks ( kabocha does not need to be peeled, the skin is edible).

In a 6-quart pressure cooker, melt butter over medium high heat. Add squash and let cook until beginning to caramelize on the bottom. Stir and cook a bit longer until squash is nicely colored.
Stir in onions. Cook 2 minutes, stirring occasionally.

Stir in broth, carefully scraping up all browned bit off the bottom of the pan. Add remaining ingredients.
Lock lid into place and bring up to high pressure. Lower heat to maintain pressure and cook for 12 minutes. Quick release pressure, turning lid away from you when opening cooker.
Squash should be very tender. If needed, return to heat and simmer until squash is done.
Correct seasoning.
Puree' in batches in a blender or food processor, or in the cooker, using a hand-held blending wand.
Cream can be added for richness or serve with a dollop of plain yogurt or crème' fraiche. Sprinkle cilantro on top.
***For standard stove top, increase broth to 3 1/2 cups and simmer squash for about 30 minutes or until tender.