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

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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.