11/20/2020 Instant Pot Butternut Squash Soup Recipe | Food Network Kitchen | Food Network

Instant Pot Butternut Squash

Soup
Recipe courtesy of Food Network Kitchen
Show: Pressure Point
Get the flavor of a slow simmered squash soup in half the time using an Instant Pot® multi-cooker.

Level: Easy Directions:

Total: 1 hr 20 min
Active: 45 min Special equipment: a 6- or 8- quart
Yield: 4 to 6 servings Instant Pot® multi-cooker; an immersion
blender

Ingredients:
Soup: 1 For the soup: Set a 6-quart Instant
Pot® to medium saute setting (see
5 ounces pancetta, cut into 1/2-inch pieces Cook's Note) and line a plate with a paper towel. Add the pancetta to the pot and
4 large sage leaves, minced cook, stirring occasionally, until crisp and the fat is rendered, about 8 minutes.
2 medium carrots, cut into 1-inch pieces Remove the pancetta with a slotted spoon to the lined plate. Drain all but 2
1 stalk celery, cut into 1-inch pieces tablespoons of the drippings from the pot and reserve.
1/2 medium onion, cut into 1-inch pieces
2 Add the sage, carrots, celery, onion, cumin, 2 teaspoons salt and 1/4 teaspoon
1/2 teaspoon ground cumin pepper to the pot and cook, stirring occasionally, until the vegetables have
Kosher salt and freshly ground black pepper softened, about 5 minutes. Add the squash and chicken stock. Follow the
7 cups butternut squash cut into 1-inch pieces manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook
(from a 2-pound squash) on high for 25 minutes. After the pressure cook cycle is complete, follow the
3 cups chicken stock manufacturer's guide for quick release and wait until the quick release cycle is
1 cup cream, optional complete. Be careful of any remaining steam and unlock and remove the lid. Use an
immersion blender to puree the soup until smooth. Use the cream or water to thin the
Toppings: soup to the desired consistency. Season with additional salt and pepper.  

8 ounces small white button mushrooms,

stems trimmed and cut into 1/8-inch slices
3 For the toppings: Meanwhile, heat 1 tablespoon of the reserved pancetta fat in a
medium skillet over medium-high heat. Add the mushrooms, cumin and a
Pinch ground cumin generous pinch of salt. Cook, stirring occasionally, until the mushrooms have released
Kosher salt all their liquid and turned brown and slightly crisp, 10 to 20 minutes. Remove the
Creme fraiche or full-fat Greek yogurt, thinned mushrooms and set aside for the topping.
to a pourable consistency with 1 to 2
tablespoons water  4 Ladle the soup into bowls and serve topped with the crisp pancetta, mushrooms,
Minced chives creme fraiche and chives.

Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to the
manufacturer's guide.

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