Pressure Cooker Butternut Squash Soup Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings

• 2 tablespoons olive oil
• 1 large onion, coarsely chopped
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 4 cups vegetable broth, or more to taste
• 3 apples, peeled and cubed
• 2 sweet potatoes, peeled and cubed
• 3 large cloves garlic, crushed
• 1 teaspoon salt
• teaspoon ground cinnamon
• teaspoon ground nutmeg, or to taste
• teaspoon ground black pepper, or to taste
• teaspoon ground cumin, or to taste
• teaspoon ground ginger, or to taste
• 1 pint half-and-half
• 1 tablespoon plain yogurt, or to taste

Directions

1. Heat olive oil in a stovetop pressure cooker over medium-high heat. Saut onion until translucent but not browned, about 5 minutes.
2. Add squash, broth, apples, sweet potatoes, garlic, salt, cinnamon, nutmeg, black pepper, cumin, and ginger to the cooker. Stir well.
3. Close the cooker securely and place the pressure regulator over the vent, following the manufacturers instructions.
4. Heat the cooker to high pressure until steam escapes in a steady flow and makes a whistling sound, about 10 to 15 minutes.
5. Reduce heat to medium-low, and cook until the squash and sweet potatoes are fork-tender, about 15 minutes.
6. Carefully let pressure release using the quick-release method as per the manufacturers instructions. Unlock and remove the lid.
7. Pure the soup with an immersion blender until smooth.
8. Stir in half-and-half to create a creamy texture.
9. Serve with a dollop of yogurt on top for extra creaminess and flavor.

Cook's Notes

Use homemade vegetable stock and yogurt if possible for a richer taste. If you don't have a high-quality vegetable peeler, peeling the squash might be tricky. You can also place the squash and 2 tablespoons of water in a slow cooker on High for the day, or quarter the squash, place it on a trivet in the pressure cooker with 1 cup of water, and cook for at least 10 minutes.

If desired, feel free to add carrots to the soup for additional flavor and texture. If you prefer, you can also transfer the soup in batches to a food processor or blender to pure, but make sure each batch has enough liquid to blend smoothly.

Nutrition Facts (per serving)

Calories: 313

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.