Pressure Cooker Butternut Squash Soup

Ingredients

• 1 medium butternut squash
• 1 1/2 cups water
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped small
• 1 celery rib, chopped small
• 1 medium carrot, chopped small
• 1 large Granny Smith or other tart apple, peeled, cored, and diced small
• 1 quart chicken or vegetable stock
• 1 pinch each of nutmeg, cinnamon, cayenne, salt and pepper
• Chopped chives
• Plain yogurt

Directions

1. On a cutting board, turn the squash so it rests on its side; a kitchen towel can help you keep it steady. Trim away the stem, then slice the squash through the center, right where the narrow neck meets the rounder base. Halve each piece once more, and scrape out the seeds.
2. Set a metal wire trivet inside an electric pressure cooker (6-quart or larger), then add 1 1/2 cups water. Pile the squash pieces onto the trivet in a single layer; a little overlap is no problem.
3. Lock the lid in place and turn the pressure release valve to sealing. Choose the "Steam" or "Manual" program, and set it for 7 minutes at high pressure. For a stovetop pressure cooker, steam the squash at high pressure for 6 minutes.
4. Expect the pot to need about 10 minutes to build pressure before the cooking time starts.
5. Once the cooking cycle ends, turn the pressure release valve to venting. After all the pressure is gone, open the cooker and move the squash to a cutting board with tongs so it can cool.
6. Lift the inner pot out of the pressure cooker housing, take out the trivet, and discard the water. Put the inner pot back into the cooker.
7. Reset the cooker and choose the highest "Sauté" setting. Add the butter and let it melt.
8. Once the butter is foaming and bubbly, stir in the onion, celery, carrot, and apple. Cook, stirring now and then, until the onions look translucent, about 5 minutes.
9. Add the broth and bring it to a simmer.
10. As the broth heats, use a large spoon to separate the squash flesh from the skin. Add the squash to the pot; don’t worry if the broth has not quite started simmering yet.
11. Simmer the soup until the apples and vegetables are tender, 5 to 7 minutes or so.
12. Blend the soup with an immersion blender, or use a traditional blender, until smooth. If you’re using a traditional blender, work in batches and leave the top slightly loosened. Hold the lid down with a dishtowel as you blend.
13. Mix in the spices, then taste and add more salt if it needs it. Spoon the soup into bowls and finish with a dollop of yogurt and a sprinkle of chives.
14. The soup can be stored for about a week in the fridge, or frozen for up to 3 months.