Creamy Butternut Squash and Sweet Potato Soup

Follow our step-by-step guide on how to make Creamy Butternut Squash and Sweet Potato Soup.

1. Step 1

   Start by heating the olive oil in your pressure cooker over medium-high heat. Once the oil is shimmering, toss in the chopped onion and sauté it until it becomes translucent, which should take about 5 minutes. You want it soft but not browned, as we’re building a flavor base here.

2. Step 2

   Next, add the cubed butternut squash, sweet potatoes, and apples to the pot. Pour in the vegetable broth, and then sprinkle in the crushed garlic, cinnamon, nutmeg, black pepper, cumin, ginger, and salt. Stir everything together, letting those beautiful flavors mingle.

3. Step 3

   Now, it’s time to seal the deal! Close and lock the lid of your pressure cooker. Bring it to high pressure according to the manufacturer’s instructions, which should take about 10 to 15 minutes. Once it’s at pressure, reduce the heat to medium-low and let it cook until the squash and sweet potatoes are fork-tender, roughly 15 minutes.

4. Step 4

   When the time is up, carefully release the pressure using the quick-release method as per your pressure cooker’s instructions. Unlock and remove the lid, and behold the deliciousness!

5. Step 5

   Using an immersion blender, carefully liquefy the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be cautious with the hot liquid!

6. Step 6

   Finally, stir in the half-and-half for that extra creaminess. Serve your soup warm, topped with a dollop of plain yogurt for a delightful finish.