ORANGE SQUASH SOUP

Lively color and tangy orange taste give this soup double appeal. You’d never guess that this recipe is virtually fat-free, since the rolled oats provide such a pleasing creaminess and sheen.

Toasted pumpkin seeds make a unusally delightful garnish and offer a nice textural contrast.

SERVES 4 TO 6 AS A MAIN COURSE

5 MINUTES HIGH PRESSURE

2 1/2 pounds butternut squash, kabocha, or delicata squash, scrubbed, seeded, and cut into 1/2 –inch chunks (peeling not necessary, particularly if organic)

1 small onion, peeled and coarsely chopped

2 cups water

1 cup freshly squeezed orange juice

1/4 cup old-fashioned oatmeal (rolled oats)

1 tablespoon freshly grated ginger

1 tablespoon finely minced or grated orange peel (colored part only, preferably organic)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground coriander seeds

1/2 teaspoon sea salt, or to taste

1 to 2 tablespoons maple syrup

Toasted pumpkin seeds to garnish

Place all ingredients except the maple syrup in the cooker.

Lock the lid into place. Over high heat bring to high pressure. Lower the heat just enough to maintain the pressure at high and cook for 5 minutes. Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Puree the soup in a blender (for a smoother texture), food mill, or food processor. Add maple syrup to taste.

Return the soup to the pot and rewarm. Thin slightly with water or orange juice, if necessary. Garnish with toasted pumpkin seeds.

Recipe copyright Lorna Sass, 2009

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