- 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
- 2 sweet potatoes, peeled and cubed
- 3 apples, peeled and cubed
- 3 large cloves garlic, crushed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 1/4 teaspoon ground cumin, or to taste
- 1/4 teaspoon ground ginger, or to taste
- 1 teaspoon salt
- 1 pint half-and-half
- 1 tablespoon plain yogurt, or to taste
- 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.
- 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.
- 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.
Pressure Cooker Butternut Squash Soup, recipe