Butternut, chard & white bean pressure-cooker soup

Oil, olive	1 tablespoon
Onion, chopped	1 large
Carrots, chopped	3 large
Celery, chopped	3 stalks
Rosemary, fresh; minced	1 sprig + 1 teaspoon
Thyme	5 sprigs
Beans, white, dried	16 ounces
Chicken stock	8 cups
Pepper, freshly ground
Butternut squash, diced	2 cups
Garlic, sliced	8 cloves
Salt
Chard, Swiss, stems discarded, chopped	4 cups
Sour cream	½ cup
Croutons	1 cup

1. Heat oil on the Sauté setting; cook the onion, celery, and carrot until softened but not browned. 
2. Add the beans, rosemary sprig, thyme, stock, and pepper. 
3. Lock the lid, and set to high pressure, and set the timer to 35 minutes; beans should be almost soft but still have a small bite to them. 
4. Use the quick release, open the lid, and add the squash, garlic, 1-teaspoon rosemary, salt, and pepper. 
5. Lock the lid, and pressure cook for 10 minutes more; use the natural release method (let it sit until the pressure releases on its own). 
6. Stir in the chard just before serving, and adjust seasonings as needed; discard any rosemary and thyme sprigs. 
7. Serve with a dollop of sour cream and croutons. 

Recipe from Food.com.

Roasted butternut squash soup

Butternut squash, whole, halved, seeds removed	4 pounds
Butter, unsalted	2 tablespoons + 2 tablespoons
Apple, Granny Smith, peeled, cored, diced	1
Onion, yellow, diced	½
Sage, fresh leaves	8
Vegetable or chicken broth, low-sodium	2 ½ cups
Water	2 ½ cups
Salt	1 ½ teaspoon
Pepper, freshly ground	¼ teaspoon
Cream, heavy	2/3 cup
Pine nuts, toasted	½ cup

1. Preheat oven to 425°F, and arrange a rack in the center; line a baking sheet with foil.
2. Arrange squash pieces cut-side up, and brush thoroughly with 2 tablespoons melted butter; season generously with salt and pepper.
3. Roast until knife tender, about 50 to 60 minutes; cool on wire rack.
4. While the squash roasts, melt the remaining butter in a Dutch oven over medium heat.
5. Add apple, onion, sage, and season with salt and pepper.
6. Cook, stirring occasionally, until softened, about 7 minutes; remove from heat, and set aside until the squash is ready.
7. When the squash is cool enough to handle, use a large spoon to scoop the flesh into the pan with the apple-onion mixture; discard the squash skins.
8. Add the broth, water, measured salt and pepper, and stir to combine over medium-high heat until the soup boils.
9. Reduce the heat to medium-low, and simmer, stirring occasionally and breaking up any large squash pieces, for about 15 minutes.
10. Remove from the heat, and add the cream.
11. Using a blender, puree the soup in batches until smooth.
12. Season to taste with salt and pepper; garnish with toasted pine nuts.