I did not want to get on the Instant Pot train. I fought against it hard. It was just another appliance I didn’t have space in my kitchen to store. Why did I need one? I had a crockpot. I didn’t understand the appeal. I thought it was the latest trendy gadget that no one would care about a couple of years from now. However, when my mother kept repeatedly asking me if I wanted an instant pot for Christmas a couple of years ago (thought I repeatedly told her no), I knew an instant pot was probably in my near future.
Yall. An instant pot is not a crockpot. What I didn’t realize at the time was that it’s basically a re-marketed pressure cooker and how I have lived without one for so long, I will never know. It cooks things half the time of a crockpot with twice the flavor. I will never understand how it gets so much flavor into food in a short amount of time, but it just does and it is sooooo worth it.
Now, that I have given you my instant pot rant of the day, let me share with you my latest creation cooked in it. It’s fall and that make me want warm, hearty and comforting food like the classic Butternut Squash Soup. But add bacon, lots of spices & herbs and throw it in the instant pot? You get the MOST delicious Butternut Squash Soup with a slightly sweet, slightly savory, and loaded with bacon flavor goodness.
Make a batch and send to a new mom or someone who is sick. It would freeze beautifully. This soup is also perfect for for a dinner party with friends. Serve with a side salad and a baguette. It’s also great for party app. I’ll show you below how to serve it for just that.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Glass Bowls / White Plate / Glass Measuring Cup
Recipe:
STEP 1: Turn your Instant Pot on to the “saute” setting. Add olive oil and allow to heat up for a few minutes.
STEP 2: Chop bacon. Add bacon, stirring often, until browned and slightly crispy.
STEP 3: Remove bacon with a slotted spoon and set aside.
STEP 4: Add chopped onion to the bacon drippings in the Instant Pot and cook, stirring occasionally, for about 5 minutes.
STEP 5: Add minced garlic, chili powder, cumin, 1/2 teaspoon salt and pepper. Stir and cook for 1 minute.
STEP 6: Add squash, chicken stock, fresh sage & fresh thyme sprigs to the instant pot.
STEP 7: Put the lid on the pot and cook with “high pressure” for 8 minutes.
STEP 8: While squash is cooking, mix together the save bacon pieces with pepitas.
STEP 9: Manually open the steaming valve and allow steam to escape. Remove the lid.
STEP 10: Remove the thyme sprigs and sage leaves.
STEP 11: Add heavy cream and 1 teaspoon salt.
STEP 12: Use an immersion blender to blend the soup until smooth. (you can use a regular blender if you don’t have an immersion blender)
STEP 13: Divide soup among serving bowls and top with bacon/pepitas mixture and pour a small drop of cream, if desired.
Cheeseboard // Tea Towels // Wood Bowl // Glasses
Cheeseboard // Glasses // Wood Bowl
Cheeseboard // Glasses // Wood Bowl
Products I used:
Printable Recipe:
Instant Pot Butternut Squash Soup with Bacon
Ingredients
- 1 tablespoon olive oil
- 4-5 slices of bacon
- 1 cup yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1 1/2 teaspoon salt, divided
- 1 (3LB) butternut squash, cubed
- 4 cups chicken stockÂ
- fresh sage
- fresh thyme
- 1/3 cup heavy cream
- 4 tablespoons pepitas
Instructions
- Turn your Instant Pot on to the saute setting. Add olive oil and allow to heat up for a few minutes.
- Chop bacon. Add bacon, stirring often, until browned and slightly crispy.
- Remove bacon with a slotted spoon and set aside.
- Add chopped onion to the bacon drippings in the Instant Pot and cook, stirring occasionally, for about 5 minutes.
- Add minced garlic, chili powder, cumin, 1/2 teaspoon salt & pepper. Stir and cook for 1 minute.
- Add squash, chicken stock, fresh sage and fresh thyme sprigs to the instant pot.
- Put the lid on the pot and cool with "high pressure" for 8 minutes.
- While squash is cooking, mix together the bacon pieces with the pepitas.
- Manually open the steaming valve and allow steam to escape. Remove the lid.
- Remove the thyme sprigs and sage leaves.
- Add heavy cream and 1 teaspoon salt.
- Use an immersion blender to blend the soup until smooth.
- Divide soup among serving bowls and top with bacon/pepita mixture and pour a small drop of cream on top, if desired.
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Cheeseboard // Glasses // Tea Towel // Wood Bowl