Pressure Cooker Butternut Squash Soup

1. 1

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

2. 2

   Close the cooker securely and place the pressure regulator over the vent as directed by the manufacturer. Bring to high pressure until steam escapes in a steady stream and whistles, according to the manufacturer's instructions, 10 to 15 minutes. Reduce the heat to medium-low; cook until the squash and sweet potatoes are fork-tender, about 15 minutes.

3. 3

   Carefully release the pressure using the quick-release method as directed by the manufacturer. Unlock and remove the lid.

4. 4

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

• Calories 440.45 kcal High
• Protein 7.61 g Moderate
• Carbs 77.86 g Moderate
• Total Fat 10.74 g Moderate
• Saturated Fat 5.02 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 21.84 mg Moderate
• Sodium 474.81 mg High
• Fiber 7.79 g Good Source
• Sugar 44.62 g High
• Added Sugar 25.85 g High
• Calcium 218.51 mg Moderate
• Iron 2.01 mg Moderate
• Potassium 792.25 mg Moderate
• Vitamin A 1837.13 mcg_rae Good Source
• Vitamin C 46.04 mg Good Source
• Vitamin D 1.48 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅