Pressure Cooker Butternut Squash Soup Recipe

Lay the squash on its side on a cutting board. Slice off the stem, then cut the squash in half through the middle, where the thinner neck meets the larger bottom. Cut each section in half again, then scoop out the seeds.

Place a wire metal trivet in an electric pressure cooker (6-quart or larger) and pour in 1½ cups of water. Arrange the pieces of squash on top of the trivet in a single layer. It’s fine if they overlap a bit.

Secure the lid on your pressure cooker, and make sure the pressure release valve is set to its sealing position. Select the “Steam” or “Manual” setting, and set the cooking time to 7 minutes at high pressure. (If using a stovetop pressure cooker, steam the squash at high pressure for 6 minutes.)

When it’s finished cooking, move the pressure release valve to its venting position. When the pressure has fully released, open the pot and use a pair of tongs to transfer the squash to a cutting board to cool.

Remove the inner pot from the pressure cooker housing, remove the trivet, and pour out the water. Return the inner pot to a pressure cooker.

Reset the cooking program on the pressure cooker, and select the highest “Sauté” setting. Melt the butter in the pot. When the butter is melted and bubbling, add the onion, celery, carrot, and apple. Sauté for about 5 minutes until the onions are translucent.

Pour in the broth and let it come to a simmer.

While waiting for the broth to come up to a simmer, use a big spoon to scoop the squash from the outer skin. Add the squash to the pot.

Let the soup simmer for 5 to 7 minutes until the apples and other vegetables are soft.

Use an immersion blender or a traditional blender to process the soup until it is smooth. (If using a traditional blender, puree in batches with the top slightly loosened. Use a dishtowel to hold down the lid while blending.)

Stir in the spices and taste, adding more salt if needed. Ladle the soup into bowls and serve it with a dollop of yogurt and chives sprinkled on top.