This may be one of the easiest things I’ve ever made.

I was deep in the throes of a bulk cooking weekend (Sunday: homemade vegetable stock, seitan, quinoa and veggies; Monday: lentils, beans/greens/grains, spicy black and pinto beans, a loaf of bread, and sloppy joe’s) when I spied a package of pre-cut, peeled butternut squash that I purchased earlier in the week. I decided I better cook it while I was thinking about it.

Not quite sure what I wanted to make, I diced up a couple of apples and tossed with the squash in the pressure cooker. Once it was done cooking, it all made sense to me.

Creamy Squash and Apple Soup by JL goes Vegan: Food & Fitness with a side of Kale Keywords: pressure cooker, soup/stew, vegan Ingredients 1 cup water

1 pinch sea salt

20 ounces butternut squash, peeled and diced

2 apples, cored, quartered and diced

Dash of cinnamon

Dash of nutmeg

Almond milk Instructions Add water and salt to the pressure cooker and place vegetable tray in the bottom.

Bring water to a boil (uncovered).

Add squash, apple and spices.

Cover and bring to pressure

Cook at pressure for 3 minutes (yes, THREE).

Use the quick release method (hold pressure cooker under cold water).

You will find the squash and apple perfectly mushy! I added half of the mush (water and all) to a freezer bag for future use.

Take two cups of cooked squash and apple and add to a high-speed blender.

Add 1/2 cup of almond milk.

Blend to desired consistency.

Serve with a dash of cinnamon. Powered by Recipage

This will be my new “impress the non-vegans” recipe! Simple, flavorful and lightening fast!

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