Pressure Cooker Butternut Squash Soup

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

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• 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 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 .

Step 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.

Step 3

Carefully let pressure release using the quick-release method according to the manufacturer's instructions. Unlock and remove lid.

Step 4

Purée soup with an immersion blender until smooth. Stir in half-and-half. Serve with a dollop of yogurt on top.