Ingredients:

2 small butternut or acorn squash, halved and seeded
1/2 cup water
1 medium onion, peeled and chopped
3 ribs celery, peeled and chopped
3 small carrots, peeled and chopped
1 to 1 1/2 tablespoons mild curry paste
2-3 cups chicken stock
2 tart apples, i.e. Granny Smith, sliced
Oil
Butter
Plain yogurt

Directions:

1. Place trivet in bottom of 5-quart or larger pressure cooker. Add squash and water.
2. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 minutes.
3. Remove from heat and use Natural Release Method.
4. When squash is cool, scoop it from its skin with a spoon.
5. Sauté the onion, celery and carrots in a small amount of oil in the pressure cooker, until soft but not brown.
6. Add the curry paste, squash and stock and bring to a boil, stirring occasionally.
7. Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 10 minutes.
8. Remove from heat and use Natural Release Method.
9. Puree the soup in the pressure cooker using a hand blender. Add additional stock if a thinner consistency is desired.
10. Sauté the apple slices in butter for one minute (just to heat through). Top individual soup portions with a tablespoon of yogurt and a few apple slices.

Notes:

• Approx. nutritional analysis* per serving:
  79 calories
  2g protein
  19g carbohydrates
  1g fat
  4g dietary fiber
  1mg cholesterol
  41mg sodium
  * without apples