Pineland Farms Celebration Squash Soup


1 tbsp olive oil
1 Jersey Fresh onion, chopped
2 tbsp fresh ginger, minced
2 garlic cloves, minced
2 lb. Pineland Farms Celebration squash, peeled, seeded, and chopped
2 Pineland Farms granny smith apples, chopped
2 Jersey Fresh medium carrots, peeled and chopped
1 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground coriander
4 cups vegetable broth or water (or combo of both)
1/2 cup coconut cream (optional)
salt and pepper,brown sugar to taste



Set the Pressure cooker to "sauté". Add the olive oil and onion to the pot, stirring until soft and browned, about 4-5 minutes. Add in the garlic and ginger and stir for another minute.
Press “cancel” to turn off the Pressure Cooker. Add the remaining ingredients into the pot (except the optional topping).
Season generously with salt and pepper. Give the ingredients a good stir to distribute throughout the pot.
Seal the Pressure Cooker and cook at high pressure (“manual” function) for 8 minutes. After the soup is ready, allow natural pressure release for at least 10 minutes before a quick pressure release to completely depressurize (until floating valve drops).
Open the Pressure Cooker and give the soup another stir.
Using an immersion blender or blender, blend the soup until it is completely smooth.
Taste for additional salt and peppertional), brown sugar and stir in coconut cream (op (or other seasonings) and top with diced apples if you like. Enjoy.

STOVETOP INSTRUCTIONS: In a large pot or Dutch oven, follow Steps 1-3. Then bring the soup to a boil and simmer on the stove for 30 minutes or until the butternut squash and apple is very tender. Then follow Steps 5 and 6.

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960 Spruce Street
Lawrence Township, NJ 08648