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Description
Whip up a batch of this cozy, comforting butternut squash soup in your Instant Pot® and top with feta for creamy saltiness, sweet, dried cranberries, and pepitas for nutty crunch. And of course, you gotta add the bacon!
Ingredients
US|METRIC
7 SERVINGS
- broccoli
- 2 cups chicken stock
- 2 slices bacon (chopped)
- 2 lb. butternut squash (peeled cut into 1-inch chunks)
- 1 medium carrot (finely chopped)
- 2 stalks celery (finely chopped)
- 1 yellow onions (medium, finely chopped)
- 1 cup heavy cream
- dried cranberries (garnish, optional)
- roasted pepitas (garnish, optional)
- crumbled feta (garnish, optional)
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Directions
- Mix Seasoning Mix and stock in measuring cup until blended. Set aside. Heat Instant Pot on SAUTÉ function. Add bacon; cook and stir until browned and crispy. Remove from Instant Pot with slotted spoon to paper towel-lined plate. Set aside until ready to serve.
- Add onions to pot. Cook 3 to 5 minutes or until softened. Add squash, celery and carrot. Stir stock mixture and add to pot. Close lid. Set Valve to Seal.
- Set to cook for 9 minutes on HIGH PRESSURE (MANUAL). When done, quick release the pressure. Open lid once pressure inside pot is completely released. (Check manufacturer’s manual for safe operating instructions.)
- Use an immersion blender to puree squash mixture in instant pot until smooth. Add heavy cream; blend until well mixed. Ladle soup into serving bowls. Sprinkle with bacon, cranberries, pepitas and feta to serve.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium250mg10% |
| Potassium690mg20% |
| Protein6g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber5g20% |
| Sugars16g |
| Vitamin A320% |
| Vitamin C70% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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