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olive oil onion finely chopped ground cinnamon ground ginger ground cloves cayenne pepper red apples, peeled, core, and diced vegetable stock or broth acorn squash, halved and seeded half and half pepper to taste
Heat olive oil in the pot, add onion, and saute for 5 minutes or until softened.
Set the trivet on top of the apple. Place the acorn squash onto the trivet. Close and lock the lid set the cooker on high pressure, set the timer for the recommended time, and press start.
Release pressure using the quick-release method. Unlock the lid. With the help of tongs, remove the acorn squash and trivet from the pot. Let the squash cool until it is easy to handle.
Scoop out the flesh and discard the skin.
Transfer the soup in batches to a food processor or blender and puree until smooth taste for salt and pepper, and adjust the seasoning if necessary.
Ladle into soup bowls, top with your favorite toppings, and enjoy!