Name: Pressure Cooker Butternut Squash Soup
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Onion, coarsely chopped - 1 large; Butternut squash - peeled, seeded, and cubed - 1 (3 pound); Vegetable broth, or more to taste - 4 cups; Sweet potatoes, peeled and cubed - 2; Apples, peeled and cubed - 3; Garlic, crushed - 3 large cloves; Ground cinnamon - ½ teaspoon; Ground nutmeg, or to taste - ¼ teaspoon; Ground black pepper, or to taste - ¼ teaspoon; Ground cumin, or to taste - ¼ teaspoon; Ground ginger, or to taste - ¼ teaspoon; Salt - 1 teaspoon; Half-and-half - 1 pint; Plain yogurt, or to taste - 1 tablespoon

Ingredients for - Pressure Cooker Butternut Squash Soup

1. Olive oil 2 tablespoons

2. Onion, coarsely chopped 1 large

3. Butternut squash - peeled, seeded, and cubed 1 (3 pound)

4. Vegetable broth, or more to taste 4 cups

5. Sweet potatoes, peeled and cubed 2

6. Apples, peeled and cubed 3

7. Garlic, crushed 3 large cloves

8. Ground cinnamon ½ teaspoon

9. Ground nutmeg, or to taste ¼ teaspoon

10. Ground black pepper, or to taste ¼ teaspoon

11. Ground cumin, or to taste ¼ teaspoon

12. Ground ginger, or to taste ¼ teaspoon

13. Salt 1 teaspoon

14. Half-and-half 1 pint

15. Plain yogurt, or to taste 1 tablespoon

How to cook deliciously - Pressure Cooker Butternut Squash Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.