Senior Services Expo For those of you who were at Riordan Hall today and sampled my soup, I'm posting the recipe per your requests! Butternut Squash-Ginger Soup 1 tablespoon oil 1 butternut squash 1 2" piece of ginger 1 quart chicken or vegetable stock Peel squash, cut off ends, remove seeds and dice flesh into a medium dice. Place oil into pressure cooker. Remove ginger skin and zest into cooker. Add diced squash. Saute' a few minutes until fragrant. Add stock, bring up to pressure and cook for 10 minutes. Quick release, taking care while removing cover. Puree' with immersion blender until smooth. Serve hot. Bon Appetit!