Spooky Butternut Squash Soup


  • 4 tbsp unsalted butter
  • 1 yellow onion, minced
  • 2 garlic cloves minced
  • 1 tbsp garam masala
  • 4 cups butternut squash, cubed
  • 2 cup chicken stock
  • ½ cup whole milk Greek yogurt
  • 2 tsp salt, plus more to taste
  • 1 cup sour cream, plus more as needed
  • Preheat the unit on Sauté – More/High for 15 Minutes. Add the butter and stir until melted. Then add the onion, garlic, and garam masala. Sauté for 5-7 Minutes, or until fragrant and translucent.
  • Add the butternut squash, chicken stock, and 2 tsp salt.
  • Add the lid and Pressure Cook on High for 10 Minutes. After 10 Minutes, let the pot naturally release pressure for 5 Minutes, then quick release any remaining pressure.
  • Transfer the contents of the pot to a blender and puree until smooth. Select Sauté – More/High for 5 Minutes. Return the soup to the pot and stir in the yogurt. Add more salt to taste. Cook for another 2-3 Minutes until the flavors have married.
  • Ladle the soup into individual bowls. Transfer the sour cream to a small Ziplock bag and push any remaining air out before sealing. Cut a small corner of the bag off to make a piping bag.
  • Pipe three concentric circles on top of each soup. Using a toothpick, draw an invisible line from the center of the soup outwards every ½ inch, like spokes on a wheel. Alternate starting in the middle of the soup bowl versus the edge of the soup bowl for each line, creating a makeshift spiderweb pattern. Repeat as necessary on all remaining bowls. Serve immediately!
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