1 Prepare the squash for steaming: Lay the squash on its aspect on a slicing board — you may maintain onto it with a kitchen towel for additional stability. Slice off the stem, then minimize the squash in half by the center, the place the thinner neck meets the bigger backside. Cut every part in half once more, then scoop out the seeds.
2 Pressure-steam the squash: Place a wire metallic trivet in your electrical strain cooker (6-quart or bigger) and pour in 1 1/2 cups of water. Arrange the items of squash on high of the trivet in a single layer. It’s nice in the event that they overlap a bit.
Secure the lid in your strain cooker, and ensure the strain launch valve is about to its sealing place. Select the “Steam” or “Manual” setting, and set the cooking time to 7 minutes at excessive strain. (If you’re utilizing a stovetop strain cooker, steam the squash at excessive strain for six minutes.)
The pot will take about 10 minutes to return as much as strain, after which the cooking program will start.
When it’s completed cooking, transfer the strain launch valve to its venting place. When the strain has totally launched, open the pot and use a pair of tongs to switch the squash to a slicing board to chill.
three Sauté the opposite elements and add the broth: Remove the inside pot from the strain cooker housing, take away the trivet, and pour out the water. Return the inside pot to your strain cooker.
Reset the cooking program in your strain cooker, and choose the best “Sauté” setting. Melt the butter within the pot.
When the butter is melted and effervescent, add the onion, celery, carrot, and apple. Sauté till the onions are translucent, about 5 minutes.
Pour within the broth and let it come to a simmer.
four Scoop the squash from the pores and skin and add it again to the pot: While you are ready for the broth to return as much as a simmer, use an enormous spoon to scoop the squash from the outer pores and skin. Add the squash to the pot (it is okay if the broth is not simmering fairly but).
5 Simmer the soup: Let the soup simmer till the apples and different greens are smooth, 5 to 7 minutes or so.
6 Puree the soup, season, and serve: Use an immersion blender or a conventional blender to course of the soup till it’s easy. (If utilizing a conventional blender, puree in batches with the highest barely loosened. Use a dishtowel to carry down the lid whereas mixing.)
Stir within the spices and style, including extra salt if wanted. Ladle the soup into bowls and serve it with a dollop of yogurt and chives sprinkled on high.
This soup will hold for a few week within the fridge, or frozen for as much as three months.