Winter Squash Soup

 Adapted from The New Basics Cookbook

4 lbs. assorted squash (e.g., butternut and acorn)
2 medium carrots
1 onion
5 cups chicken or vegetable stock
1/2 teaspoon allspice
1/2 teaspoon ground ginger
Pinch cayenne
Salt to taste

Quarter each squash and scoop out the seeds/strings. Place in the pressure cooker on top of a metal trivet with water covering the bottom of the cooker. Cook on high for 14 minutes, then let the pressure release naturally. When the pressure has released, let squash cool slightly and scoop out the flesh into a Dutch oven, leaving the skin behind.

Meanwhile, dice the carrots and onion. When the squash is done, add the remaining ingredients to the pot with the squash. Bring to a boil, then drop to a simmer, stirring often. Simmer for 20 minutes, adjusting the spices if needed.

When the carrots are tender, use an immersion blender to carefully puree the soup. 

Curried Split Peas

 From Wholefully.com

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced (about 1 cup)
• 1 tablespoons red curry paste
• 3 cups vegetable broth
• 2/3 cup split peas
• 1 14-ounce can diced tomatoes
• 1 14-ounce can light coconut milk
• Salt and pepper, to taste
• Cooked rice (wild/brown blend recommended)

Instructions

1. In a large skillet with high sides, heat the olive oil over medium-high heat. Add in the onions and cook until just translucent and fragrant, about 3 minutes.
2. Add in the curry paste and stir. Continuing stirring for 1-2 minutes, or until the curry paste becomes fragrant.
3. Add in the vegetable broth and split peas. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the split peas have become tender (but not mushy).
4. Add in the diced tomatoes and coconut milk. Continue to simmer for an additional 20 minutes, or until the mixture is very thick and the split peas are very tender.
5. Taste and adjust seasoning—some curry pastes are very salt-heavy, so you might not need to add any seasoning at all.
6. Serve over hot rice.