Instantpot: Panera Bread style Butternut Squash Soup

Peel and cube a large (3 lb) Butternut squash into 1-inch pieces and keep aside.

Turn Instantpot to "Saute" and add 1/2 tbsp of Olive Oil to it.

Add a chopped small Onion and saute till soft for 3 minutes. Add 2 minced Garlic Cloves and saute for another minute.

Add 2 cups of Vegetable Broth and mix well. Add the butternut squash pieces, 3 cups of Apple Juice / Cider (not apple cider vinegar!), a tsp of Cinnamon, 1/2 tsp of Curry Powder, 1/4 tsp of ground Nutmeg, 1/2 tsp grated fresh Ginger, a tsp of Salt and 1/2 tsp of Black Pepper. Combine well and seal the lid on the Instantpot with the vent sealed. Cook on "high pressure" for 15 minutes.

Once the pressure is released, allow for 10 minutes before manually releasing the pressure. Use an immersion blender to puree the soup. Add in 1/2 cup Plain Greek Yogurt and mix well.

Serve Warm.