The evenings are chilly again, with days that are noticeably shorter already. I don’t even know how summer flew by so fast, but fall is upon us in earnest here in Michigan.
And that makes it soup season.
I had a small butternut squash left from my CSA this week, and was inspired to create something fabulous. My wish came true with this delicious stew.
With creamy butternut squash; sweet, crunchy red cabbage; rich smoked paprika, zippy balsamic, and a finish of fresh cilantro, this soup has it all.
The pressure cooker does all the work, so it’s as easy as it is delicious. Enjoy just as it is, or over baked potatoes, brown rice, or quinoa. Leftovers freeze well too.
Hope you love it, and happy autumn!
HEARTY LENTIL SOUP WITH BUTTERNUT SQUASH AND RED CABBAGE (PRESSURE COOKER)
1 Vidalia onion, diced
3 cups butternut squash, chopped
2 cups celery, sliced
1 cup red cabbage, chopped
1 1/2 cups dried brown or green lentils, sorted and rinsed
1 red bell pepper, seeded and diced
1 jalapeño, seeded and diced
1 clove garlic, minced
6 cups vegetable broth
3 teaspoons kosher salt, or to taste
1 teaspoon coarsely ground black pepper
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon smoked paprika (or more to taste)
1/4 cup balsamic vinegar
Garnish: fresh cilantro (optional)
Instructions
Combine first 14 ingredients (onion through smoked paprika) in an Electric Pressure Cooker. (I love the electric Zavor 8-quart multi-cooker.)
Lock the lid in place. Select High Pressure and set the timer for 20 minutes.
After the cooking is complete, allow the pot to rest for about 10 minutes, and then use the quick release method to release the remainder of the pressure. When valve drops, carefully remove lid.
Finish with balsamic vinegar, and stir well to combine flavors. Garnish with cilantro, if desired.
Serve hot.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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