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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!