Creamy Butternut Squash Soup

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!

What you'll need: 

– Butternut Squash – Apples – Onion – Chicken Broth – Fresh Sage Leaves – Kosher Salt – Ground Black Pepper – Heavy Cream – Bacon – Shredded Parmesan Cheese

How to make Creamy Butternut Squash Soup

1. Heat oven to 350. 2. Peel the butternut squash using a vegetable peeler. Cut into half and scoop out the seeds. Cut into large chunks. 3. Place all ingredients in the inner liner of your IP.  4. Cook at high pressure for 10 minutes, and let it release pressure naturally for 10 minutes.

How to make Creamy Butternut Squash Soup

5. Place the bacon on a foil-lined sheet and place in oven. Cook until crisp. 6. Remove and crumble. 7. Remove IP lid and carefully puree the soup. 8. Mix in cream and pour into serving bowls. 9. Sprinkle with crumbled bacon, parmesan or blue cheese, and dig in!

For whole recipe and other nutritional information, click the link below!