Squash and Red Lentil Soup

2 tablespoons ghee

2 sweet onions, chopped

2 jalapenos, chopped

1 acorn or butternut squash, peeled, seeded, and cut into 3/4-inch chunks

1 cup red lentils

1 tablespoon garam masala

2 teaspoons turmeric

2 teaspoons ground cumin

2 teaspoons ground coriander

6 cups water

Salt to taste (start with 1 teaspoon)

In the pan of pressure cooker, melt ghee over medium heat.  Add onions, jalapenos, and squash. Cook for about 5 minutes, or until just slightly browned.  Add lentils and spices.  Cook, stirring, for another minute or so, until the spices are fragrant and well-distributed.  Add water and 1 teaspoon of salt.  Place the cover on the pressure cooker, bring up to pressure, and cook for about 10 minutes.  Place the pressure cooker under cold running water until pressure is reduced.  Puree the soup using a hand blender.  Add more water as needed to adjust consistency, and add salt to taste.

Serves 4.

Recipe by me!