This vegetable soup recipe is one of the best easy soup recipes around. After making this squash soup, all other soups will taste inferior.

Cooking MethodPressure Cooker

1 tablespoon safflower or canola oil
1 1/2 cup thinly sliced leeks (white and light green parts) or coarsely chopped onions
4 cups boiling water
3 pounds butternut squash, seeded and cut in 1 1/2 inch chunks
3 Granny Smith apples, peeled cored and quartered
1/3 cup uncooked old-fashioned oatmeal
2 tablespoons finely minced fresh ginger
1 1/2 tablespoon mild curry powder
1 teaspoon salt

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.