An easy and quick recipe to make butternut squash soup using a pressure cooker.
Ingredients
- olive oil: 2 Tbsp
- onion: 1 piece (chopped)
- butternut squash - peeled, seeded, and: 1 piece (3 pound, cubed)
- vegetable broth: 4 cups (to taste)
- sweet potatoes: 2 piece (cubed)
- apples: 3 piece (cubed)
- cloves garlic: 3 piece (crushed)
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.25 tsp (to taste)
- ground black pepper: 0.25 tsp (to taste)
- ground cumin: 0.25 tsp (to taste)
- ground ginger: 0.25 tsp (to taste)
- salt: 1 tsp
- pint half-and-half: 1 piece
- plain yogurt: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
