Pressure Cooker Butternut Squash Soup

Ingredients

2 tablespoons olive oil
1 large onion, coarsely chopped
1 (3 pound) butternut squash - peeled, seeded, and cubed
4 cups vegetable broth, or more to taste
2 sweet potatoes, peeled and cubed
3 apples, peeled and cubed
3 large cloves garlic, crushed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon ground cumin, or to taste
¼ teaspoon ground ginger, or to taste
1 teaspoon salt
1 pint half-and-half
1 tablespoon plain yogurt, or to taste

Instructions

Step 1
Heat olive oil in a pressure cooker over medium-high heat. Saute onion until translucent but not browned, about 5 minutes. Add squash, broth, sweet potatoes, apples, garlic, cinnamon, nutmeg, black pepper, cumin, ginger, and salt.

Step 2
Close and lock the lid. Bring to high pressure according to manufacturer's instructions, 10 to 15 minutes. Reduce heat to medium-low; cook until squash and sweet potatoes are fork-tender, about 15 minutes.

Step 3
Release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove lid. Liquefy soup using an immersion blender. Stir in half-and-half. Serve with a dollop of yogurt on top.

Pressure Cooker Butternut Squash Soup

Ingredients

Instructions

Tags

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