This recipe for Creamy Butternut Squash Soup with Apple and Bacon is likely to be one of the simplest recipes you've ever made. But don't let the simplicity fool you because this soup has a depth of flavor!
If you have purchased a whole butternut squash, peel it using a vegetable peeler. Cut into half and scoop out the seeds. Cut into large chunks and now you're ready to use the chunks.
Place all ingredients for the soup in the inner liner of your Instant Pot. Cook at high pressure for 10 minutes, and let it release pressure naturally for 10 minutes before opening.
Meanwhile, place the bacon on a foil-lined sheet and place in the oven. Cook until crisp, about 8-10 minutes. Remove bacon and crumble into delicious bits and set aside.