Slice bacon into small bite size pieces and set aside
Peel, Chop, Dice, and/or Cube Butternut Squash, Apple, Onion, Celery, and Carrots. Set aside
Heat Instant Pot on Saute until it reads Hot. Add sliced bacon. Cook bacon until well cooked and remove.
Add diced onions. Allow onions to cook until caramelized and translucent. Add Garlic, sage leaves and fresh thyme. Stir and allow to sauté for a minute. Turn Instant Pot Off and remove ingredients from Instant Pot.
Deglaze Instant Pot
Add 1/2 cup water to Instant Pot and use a flat wooden spoon or silicone spatula to scrape bottom of liner. Discard liquid and stuck bits
Add diced celery, carrots, apple, butternut squash and chicken broth and pressure cook for 12 minutes. Quick Release pressure and open lid.
Remove Thyme sprigs and Sage leaves. Using an immersion blender blend ingredients. Add ½ cup whipping cream and continue to blend until smooth.
Garnish with cooked bacon, Craisins, Chives, and a drizzle of whipping cream if desired. Serve Hot.
Is there a Trick to Peeling Butternut Squash?
I’m glad you asked, Yes, there is. Place squash in microwave for about 2 to 2 ½ minutes. Allow to cool for a few minutes so you can handle easily. Then using a potato peeler, peel the tough outer skin of the squash. The softened skin will easily peel. Slice squash open and using a large spoon scoop out seeds and discard. Dice in 1 inch cubes for soup recipe.
Can Butternut Squash Soup be Frozen?
Allow soup to cool and Freeze Soup in single servings in Zip-Loc bags for up to 6 months.Store soup in refrigerator for up to a week. Soup can be reheated on stove over medium heat or in microwave until desired temperature is reached.