Pressure Cooker Butternut Squash Soup
Description
Trust your pressure cooker to deliver a classic fall favorite butternut squash soup recipe filled with sweet potatoes, apples, and warm autumn spices.
Ingredients
•
2 tablespoons olive oil
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1 large onion, coarsely chopped
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1 (3 pound) butternut squash - peeled, seeded, and cubed
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4 cups vegetable broth, or more to taste
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3 apples, peeled and cubed
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2 sweet potatoes, peeled and cubed
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3 large cloves garlic, crushed
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1 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg, or to taste
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1/4 teaspoon ground black pepper, or to taste
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1/4 teaspoon ground cumin, or to taste
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1/4 teaspoon ground ginger, or to taste
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1 pint half-and-half
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1 tablespoon plain yogurt, or to taste
Directions
1
Heat olive oil in a stovetop pressure cooker over medium-high heat. Sauté onion until translucent but not browned, about 5 minutes. Add squash, broth, apples, sweet potatoes, garlic, salt, cinnamon, nutmeg, black pepper, cumin, and ginger .
2
Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Heat to high pressure until steam escapes in a steady flow and makes a whistling sound, according to the manufacturer's instructions, 10 to 15 minutes. Reduce heat to medium-low; cook until squash and sweet potatoes are fork-tender, about 15 minutes.
3
Carefully let pressure release using the quick-release method according to the manufacturer's instructions. Unlock and remove lid.
4
Purée soup with an immersion blender until smooth. Stir in half-and-half. Serve with a dollop of yogurt on top.