Get ready to transform your kitchen into a cozy autumn haven with this irresistible Instant Pot Butternut Squash Soup that's about to become your new cold-weather obsession! Imagine a velvety, smooth soup bursting with warm cinnamon notes, topped with a crunchy, savory bacon and pecan crumble that will make your taste buds dance with joy. This isn't just a soup - it's a culinary experience that combines comfort, convenience, and gourmet flavors in one incredible bowl.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 4 slices bacon, cooked and crumbled
- 1/2 cup pecans, chopped
- 1/4 cup heavy cream (optional)
Instructions
- Begin by preparing your ingredients. Peel and cube the butternut squash, chop the onion, and mince the garlic. Set these aside.
- In the Instant Pot, select the 'Sauté' function. Allow it to heat up for a few minutes.
- Add the chopped onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Stir in the minced garlic and continue to sauté for an additional 1-2 minutes, until fragrant.
- Add the cubed butternut squash to the pot, followed by the vegetable broth, cinnamon, and season with salt and pepper to taste. Stir well to combine all the ingredients.
- Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' function and set the timer for 15 minutes.
- While the soup is cooking, prepare the bacon pecan crumble. In a skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and place it on a paper towel to drain excess grease.
- In the same skillet, add the chopped pecans and toast them for about 3-4 minutes, stirring frequently, until they are golden and fragrant. Crumble the cooked bacon and mix it with the toasted pecans. Set aside.
- Once the cooking time is complete, carefully perform a quick release of the pressure by turning the valve to 'Venting'.
- Open the lid and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- If desired, stir in the heavy cream to add richness and creaminess to the soup. Adjust seasoning with additional salt and pepper if needed.
- Serve the butternut squash soup hot, garnished with the bacon pecan crumble on top for added texture and flavor.
- Enjoy your delicious Instant Pot Butternut Squash Soup with Bacon Pecan Crumble!
Tips
- Choose a ripe butternut squash with a deep, uniform color and firm texture for the best flavor.
- For an extra-smooth soup, use an immersion blender directly in the Instant Pot to avoid messy transfers.
- Toast the pecans carefully to enhance their nutty flavor without burning - watch them closely!
- If you prefer a vegetarian version, substitute bacon with smoked paprika for a similar depth of flavor.
- The heavy cream is optional, but it adds a luxurious richness that takes this soup to the next level.
- Make extra bacon pecan crumble - it's so good, you'll want to sprinkle it on everything!
- This soup freezes beautifully, so don't hesitate to make a large batch for future quick meals.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 8g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 20mg
