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In a skillet over medium high heat sauté onion, cumin, and curry powder in olive oil until soft and fragrant.
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In the pressure cooker or slower cooker add the sautéed onion spice mixture, broth, coconut sugar, salt, pepper, cubed squash, and chopped apple.
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If using the pressure cooker, select the soup button, which should be high pressure setting for 15 minutes.
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If using the slower cooker, set it to high for 2 hours, then reduce to low for 2 additional hours, or set to low and let it cook all day (6+ hours).
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Once the soup is finished cooking you can use a hand blender to puree the soup until desired constancy is reached.
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Top with cilantro, or other another herb, and drops of creme fraise.