Instant Pot Butternut Squash Soup for the week
- Yield 6 servings
- Prep 15 minutes
- Cook 45 minutes
Instant Pot Butternut Squash Soup for the week sits in the Soups section of Regbie. The card serves 6 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- ¼ pound bacon, cut crosswise into ¼-inch strips
- 1 large onion, diced
- 6 garlic cloves, smashed and peeled
- 3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
- 3 cups bone broth, or chicken broth
- 2 teaspoons Magic Mushroom Powder, or Diamond Crystal kosher salt
- Aged balsamic vinegar
Method
Turn on the sauté function on the Instant Pot and drop in the bacon bits when the metal insert is hot.
Leave the bacon for about 10 minutes or until crispy, stirring every few minutes. Use a slotted spoon to move the bacon bits to a paper towel-lined plate.
Tip in onions and garlic to the bacon drippings and cook for 1 to 2 minutes.
Stir in the cubed squash, broth, and Magic Mushroom Powder.
Lock the lid on the Instant Pot and program it to cook for 7 minutes under high pressure.
When the soup has finished cooking, release the pressure manually.
Taste the soup for seasoning and adjust if necessary. Then, grab an immersion blender to purée the soup until smooth and silky!
Ladle the soup into bowls and drizzle aged balsamic vinegar and crispy bacon bits on top.
Kitchen notes
- You can keep the soup in a sealed container in the fridge for up to 4 days or in the freezer for up to 4 months.
