Step 1

Heat oven to 350 degrees.

Step 2

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.

Step 3

Place all ingredients for the soup in the inner liner of your Instant Pot.

Step 4

Cook at high pressure for 10 minutes, and let it release pressure naturally for 10 minutes before opening.

Step 5

Meanwhile, place the bacon on a foil-lined sheet and place in the oven. Cook until crisp, about 8-10 minutes.

Step 6

Remove bacon and crumble into delicious bits and set aside.

Step 7

Once the soup is finished, remove the lid and carefully puree the soup using an immersion blender.

Step 8

Mix in cream if using and pour into serving bowls.

Step 9

Sprinkle with crumbled bacon, parmesan or blue cheese, and dig in!