Pressure Cooker Butternut Squash Soup

An easy and quick recipe to make butternut squash soup using a pressure cooker.

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.

Per Serving: 313 calories; protein 6g; carbohydrates 49.6g; fat 12.1g; cholesterol 26mg; sodium 598.4mg.

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