Pressure Cooker Butternut Squash Soup

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

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg, or to taste

¼ teaspoon ground black pepper, or to taste

¼ teaspoon ground cumin, or to taste

¼ 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.