Butternut, Cardamom & Tahini Soup (Pressure Cooker)

This is adapted from Sabrina Ghayour's Persiana Today book, made a little simpler for campervan cooking. You'll need to have a stick blender in your kit list to make this.

Ingredients: 1 medium onion, 2 cloves garlic, 1 medium butternut squash, 1/2 tsp turmeric, 1 tsp cumin, 1/2 tsp ground cardamom, 1 heaped tbsp tahini, juice of 1/2 lemon

Method: Peel and chop the onion and garlic. Peel and de-seed the butternut squash, cutting into 3cm cubes. Add all to pressure cooker with 1 glug of olive oil and the spices. Season generously with salt and pepper, stir, cover the ingredients with water, then bring to high pressure for 6 minutes. Carefully release the steam, then add the tahini and lemon juice and blend with a stick blender until smooth. serve with flatbreads or any bread.