Creamy Butternut Squash Soup With Apples And Bacon

This is the easiest Butternut Apple soup with Bacon that you'll ever make in your pressure cooker. The apples add a wonderful flavor to the soup without being too sweet, and the savory bacon complements the other ingredients beautifully.

4.88 from 31 votes

Course: Main Courses, Soups

Cuisine: American

Keyword: Butternut Squash Apple Soup, Creamy Butternut Squash Soup, Instant Pot Soup Recipes

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 227kcal

Equipment

Ingredients

4 cups butternut squash chopped
3 cups apples diced
1 cup Onion sliced thin
2 cups Chicken Broth
1/4 cup fresh sage leaves chopped or 1/2 teaspoon dried sage
1 teaspoon Kosher Salt
1 teaspoon Ground Black Pepper

For Finishing

1/4 cup Heavy Cream or half and half
4-5 slices Bacon
1/4 cup shredded parmesan cheese or blue cheese crumbles

US Customary - Metric

Instructions

Heat oven to 350 degrees.
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.
Once the soup is finished, remove the lid and carefully puree the soup using an immersion blender.
Mix in cream if using and pour into serving bowls.
Sprinkle with crumbled bacon, parmesan or blue cheese, and dig in!

Nutrition