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Pressure Cooker Butternut Squash Soup
Pressure Cooker Butternut Squash Soup
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Whip up a cozy Butternut Squash Soup in a pressure cooker with sweet potatoes, apples, and warm fall spices.
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
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg, or to taste
  • 0.25 teaspoon ground black pepper, or to taste
  • 0.25 teaspoon ground cumin, or to taste
  • 0.25 teaspoon ground ginger, or to taste
  • 1 teaspoon salt
  • 1 pint half-and-half
  • 1 tablespoon plain yogurt, or to taste
Instructions:
  • In a sizzling pressure cooker, cook onions until translucent without browning for 5 minutes. Stir in squash, broth, sweet potatoes, apples, garlic, cinnamon, nutmeg, black pepper, cumin, ginger, and salt.
  • Secure the lid and bring to high pressure following the manufacturer's guidelines for 10 to 15 minutes. Lower the heat to medium-low and simmer until the squash and sweet potatoes are easily pierced with a fork, around 15 minutes.
  • Once the pressure is released as per the manufacturer's instructions, unlock and remove the lid. Use an immersion blender to blend the soup until smooth. Mix in the half-and-half. Serve with a dollop of yogurt on top.

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