This is so good from Damn Delicious. I love butternut squash soup, but rarely make it from scratch. I won’t make that mistake again. This is the best squash soup I’ve ever had. My husband (who says he hates butternut squash soup) had to give it a try after smelling the sweet and savory aromas from the kitchen. He’s now a big fan of THIS recipe. The bacon on the top just brings it altogether.
INGREDIENTS
- 4 slices bacon, diced
- 1/2 medium sweet onion, diced
- 3 cloves garlic, 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 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
INSTRUCTIONS
- Set your 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 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. You can also alter this recipe by mixing ingredients on the stove in a pot or use a slow cooker.
- Stir in heavy cream. Puree with a blender until desired consistency is reached; season with salt and pepper, to taste.
- Serve immediately, sprinkled with bacon and chives.
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