Instant Pot Butternut Squash Soup
Ingredients:
4 slices bacon, diced
1/2 medium sweet onion, diced
3 cloves garlic, minced
4 sage leaves, minced
3 sprigs fresh thyme
1 (2 1/2 pound) butternut squash, peeled, seeded, and cubed
3 large carrots, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 Granny Smith apple, cored and chopped
4 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
1/3 cup heavy cream
2 tablespoons chopped fresh chives
Directions:
Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
Stir in butternut squash, carrots, celery, apple, chicken stock, 1 teaspoon salt and 1/2 teaspoon pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
Serve immediately, sprinkled with bacon and chives.
