You can cook this delicious soup a lot faster if using a pressure cooker. Everything is faster, better, and tastier in a pressure cooker. Can you tell I like pressure cookers?

INGREDIENTS

• 1 butternut squash, peeled, seeded, chopped

• 2 onions chopped

• 1 acorn squash, peeled, seeded, chopped

• 1 small pumpkin (if you can't find fresh pumpkins use 2 16 oz tins pumpkin)

• 5 peeled and chopped carrots

• 4 granny smith apples

• 4 bay leaves

• 1 tsp cinnamon

• 1 tbsp curry

• 1 tbsp celery seed

• 1 16oz can diced tomatoes

• 2 cups white wine

• 2.5L 12 cups of vegetable stock

• 1 cup 1 cup 35% cream

• Salt and pepper to taste

INSTRUCTIONS

• In a large stockpot over med-high heat, combine squash, pumpkin, carrots, onions, bay leaves, spices, wine, tomatoes and vegetable stock. Bring to a gentle boil and keep on a gentle boil for 30 minutes.

• Reduce heat to medium and add apples.

• Season with salt and pepper, stirring occasionally and cover and continue to simmer for 1-1/2 hours. Or 30 minutes if using a pressure cooker.

• Puree until smooth, add cream and bring back up to warm temperature, checking seasoning.

• Serve warm or keep in fridge. You can freeze this too.