5 pounds of Kabocha squash (weight is before cooking)

4 cups of water

¼ cup gluten-free rolled oats

3 cups of chopped onion (about 10 ounces)

4-6 cloves of garlic

1 tablespoon salt-free seasoning (I prefer Benson’s Table Tasty available at www.BensonsGourmetSeasonings.com – 10% off with code AJ).

2 teaspoons SMOKED paprika (different than regular paprika)

1 teaspoon mild curry powder

¼ teaspoon ground ginger

¼ teaspoon ground turmeric

4 cups unsweetened almond milk

1. Cook the squash according to your preferred method. The easiest way is to place the whole squash in the Instant Pot on the rack, filled with water up to the rack, and cook at high pressure for 10 minutes. Removed carefully, cut in half and remove seeds. Rinse out the insert to use again.

2. Place the seeded squash and all of the remaining ingredients, except for the almond milk, back into the insert and cook on high pressure for 5 minutes. Release the pressure and add the almond milk. Using an immersion blender, add the almond milk and puree the soup right in the pot. Alternatively, carefully blend the contents in a blender.

Notes: This is delicious served over black, red, brown or wild rice. Garnish with fresh chopped chives and sprinkle with smoked paprika before serving. (For $50 off the Instant Pot go to www.Instantpot.com and use code AJ.)