Balsamic Butternut Squash Soup

My very first pressure cooked soup! And it was quite tasty, if I do say so myself.

Balsamic Butternut Squash Soup

1 medium butternut squash (can use any other yellow/orange winter squash here, like pumkin or acorn), peeled, seeded, and cubed
1 medium apple, cored and chopped
1 lrg onion, chopped
4 cloves garlic
1/3 cup rolled oats
1/2 tsp red pepper flakes
2 tsp low-sodium veggie bouillon powder (I used Vegebase)
1/2-1/2 tsp ground sage
2-3 cups frozen greens (I used turnip but you can use spinach, collards, whatever)
4 tbsp balsamic vinegar

1. Add all ingredients except greens and balsamic to your 4-6 quart pressure cooker. Add enough water to be seen through the veggies (about 3-4 cups). Fasten lid and bring up to pressure. Let cook under pressure for 10 minutes then use a quick release method to bring pressure down. *
2. Once its ready, remove lid and either transfer ingredients in batches to a blender and blend until smooth, or blend in the pot with a hand blender.
3. Return to the stove and add the greens. Over low-med heat, heat through until the greens have thawed and are cooked through.
4. Remove from heat and stir in the balsamic. Garnish with additional balsamic and/or minced onion. Serves 4-6.

* Alternatively, if you don't have a pressure cooker, bring the contents to a boil then cover and reduce heat to a simmer. Cook until the squash is soft then proceed with the recipe.

Nutritional Info: Servings Per Recipe:6, Amount Per Serving: Calories: 143.9, Total Fat: 1.1 g, Cholesterol: 0.0 mg, Sodium: 513.8 mg, Total Carbs: 32.5 g, Dietary Fiber: 3.9 g, Protein: 5.1 g