TurnInstant Pot to saute. Once the pressure cooker is heated, add in olive oil.
Add onions and saute until soft and translucent, about 3 minutes. Add in garlic and saute for 1 minute longer.
Add in stock and scrape up any browned bits on the bottom of the inner pot.
Stir in cubed butternut squash, apple cider, and seasonings.
Seal the lid on the Instant Pot and be sure the vent knob is sealed. Cook on high pressure for 15 minutes. (Hit the manual/pressure cook button and adjust the timer to 15 minutes by using + and - buttons.)
Once pressure has released, allow for pressure to release for at least 10 minutes before manually releasing pressure.
Using an immersion blender, puree soup until smooth. Alternatively, ladle the soup into a blender and carefully blend the soup in batches, leaving the lid cracked on the blender to allow steam to escape.
Add in yogurt if using and blend until well combined.
To mimic the taste of Panera Butternut Squash Soup, curry powder is necessary. HOWEVER, I prefer this soup without the curry powder for a more mild squash and apple soup.
Use 1 teaspoon minced garlic in place of garlic cloves.
Instead of yogurt, feel free to add in cream cheese or half and half or leave out altogether.
Instead of using an immersion blender, you can transfer the butternut squash soup to a blender, just be sure to let the hot air vent out the top of the blender and cover with a towel to keep soup from flying all over kitchen.
Apple Cider/Apple Juice is not the same as apple cider vinegar. Never replace the cider or juice with vinegar--it will ruin your soup. If you don't have apple cider or apple juice on hand, use chicken or vegetable stock.