Pressure Cooker Butternut Squash Soup

Ingredients

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

Instructions

1. 1

   Heat olive oil in a stovetop pressure cooker over medium-high heat. Sauté onion until translucent but not browned, about 5 minutes. Add squash, broth, apples, sweet potatoes, garlic, salt, cinnamon, nutmeg, black pepper, cumin, and ginger .

2. 2

   Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Heat to high pressure until steam escapes in a steady flow and makes a whistling sound, according to the 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. 3

   Carefully let pressure release using the quick-release method according to the manufacturer's instructions. Unlock and remove lid.

4. 4

   Purée soup with an immersion blender until smooth. Stir in half-and-half. Serve with a dollop of yogurt on top.