Instant Pot Red Lentil Soup with Butternut Squash

INGREDIENTS

2 tbsp

extra virgin olive oil

large yellow onion, diced

1 1/2 tbsp

curry powder

2 tsp

kosher salt (see NOTES)

1/4 tsp

ground white pepper

star anise

whole cardamom pods, cracked

1 lb

cubed butternut squash

8 cups

vegetable broth

1 15 ounce can

tomato sauce

1 tbsp

Frank's Red Hot Original hot sauce

1 1/2 cups

red lentils, rinsed

fresh parsley, chopped for topping

Greek yogurt (optional) for topping