Ingredients:
- 3 pounds butternut squash, peeled, deseeded, chopped
- 3 Granny Smith apples, peeled, cored, chopped
- 1 1/2 cups leeks, white and light green parts, chopped
- 1 tablespoon canola oil
- 4 1/2 cups water
- 2 tablespoons fresh ginger, minced
- 1/3 cup old fashioned oats, uncooked
- 1 1/2 tablespoons curry powder
- Salt and pepper to taste
Method:
- Set the pot on Sauté option. Add leeks and sauté for a minute.
- Add all the ingredients and stir.
- Close lid. Set cooker on Manual option and timer for 5 minutes. When done, let the steam release naturally.
- When done, blend with an immersion blender until smooth.
- Reheat and serve. Ladle into individual soup bowls and serve hot.