Pressure Cooker Butternut Squash Soup

Name: Pressure Cooker Butternut Squash Soup
Total time: 35 min
Yield: 8 Servings
Ingredients: 2 tablespoons olive oil; 🧂 1 teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground black pepper; ¼ teaspoon ground cumin; ¼ teaspoon ground ginger; 🧅 1 large onion, coarsely chopped; 1 (3 pound) butternut squash, peeled, seeded, and cubed; 2 sweet potatoes, peeled and cubed; 🧄 3 large cloves garlic, crushed; 🍎 3 apples, peeled and cubed; 4 cups vegetable broth; 1 pint half-and-half; 1 tablespoon plain yogurt

Cost $15, save $20

Source: Recommended by CookPal

35 Min
8 Servings
$15

Pressure Cooker Butternut Squash Soup

Cost $15, save $20

Source: Recommended by CookPal

35 Min
8 Servings
$15

INGREDIENTS

Oil & seasonings
- 2 tablespoons olive oil
- 🧂 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon ground ginger
Vegetables
- 🧅 1 large onion, coarsely chopped
- 1 (3 pound) butternut squash, peeled, seeded, and cubed
- 2 sweet potatoes, peeled and cubed
- 🧄 3 large cloves garlic, crushed
Fruits
- 🍎 3 apples, peeled and cubed
Liquid
- 4 cups vegetable broth
- 1 pint half-and-half
- 1 tablespoon plain yogurt

STEPS

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.

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, 10 to 15 minutes. Reduce heat to medium-low; cook until squash and sweet potatoes are fork-tender, about 15 minutes.

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

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

NUTRIENTS

Per 1 serving

🔥

313

Calories

6
Protein
50
Carbs
12
Fats

💡 Use an immersion blender for a smoother texture.Adjust the seasoning to taste after blending.You can substitute half-and-half with a dairy-free alternative for a lactose-free version.Garnish with roasted seeds or croutons for added texture.