Pressure Cooker Butternut Squash Soup

Trust your pressure cooker to deliver a classic fall favorite: butternut squash soup, filled with sweet potatoes, apples, and autumn spices.

• Calories: 313 Calories

Ingredients

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

Recipe 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.