This is a great soup to use up winter squash. I used this both as a soup and a dip. If it gets thick, just thin it with some water.
2 tbsp. unsalted butter
2 medium leeks, white and tender green parts only, cleaned and thinly sliced
½ tsp. Coarse sea salt
4 cups winter squash (pumpkin), peeled and roughly chopped
1 lb. Ripe Bartlett or Anjou pears, cored and sliced
1 tbsp. peeled and minced fresh ginger
2 tsp. Fennel seed, toasted and ground*
black pepper
yogurt for garnish
ground cinnamon for garnish
In a pressure cooker over medium heat, melt the butter. Add the leeks and the salt. Saute until softened, about 2 minutes. Add the squash, pears, ginger, ground fennel, and 3 cups water. Secure the lid, raise the heat, and bring to full pressure. Reduce the heat to low and simmer for 20 minutes. Allow pressure to release naturally. Blend the soup in batches in a blender or use a hand immersion blender, until creamy. Thin the soup with a little water if too thick. Reheat in a pot and season with salt and pepper. Serve with a dollop of yogurt and a sprinkling of cinnamon.
*Dry roast the fennel seeds in a small heavy fry pan until fragrant. Then grind in a spice blender or crush in a mortar and pestle.
Katherine
vegoutgourmet.com 
This sounds really yummy!
Give it a try and let me know what you think.
I will! It has seasonings that I love, especially this time of year. Those nice warming spices. 🙂
You are a chef after my own heart.
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