Get the flavor of a slow simmered squash soup in half the time using an Instant Pot® multi-cooker.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 5 ounces pancetta, cut into 1/2-inch pieces
- 2 medium carrots, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1/2 medium onion, cut into 1-inch pieces
- 4 large sage leaves, minced
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 7 cups butternut squash cut into 1-inch pieces (from a 2-pound squash)
- 3 cups chicken stock
- 1 cup cream, optional
- 8 ounces small white button mushrooms, stems trimmed, cut into 1/8-inch slices
- Pinch ground cumin
- Kosher salt
- Creme fraiche or full-fat Greek yogurt, thinned to a pourable consistency with 1 to 2 tablespoons water
- Minced chives
Instructions
- For the soup: Set a 6- or 8-quart Instant Pot® to medium saute setting (see Cook’s Note) and line a plate with a paper towel. Add the pancetta to the pot and cook, stirring occasionally, until crisp and the fat is rendered, about 8 minutes. Remove the pancetta with a slotted spoon to the lined plate. Drain all but 2 tablespoons of the drippings from the pot and reserve.
- Add the carrots, celery, onion, sage, cumin, 2 teaspoons salt and 1/4 teaspoon pepper to the pot and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the squash and chicken stock. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes. After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is 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 soup to the desired consistency. Season with additional salt and pepper.
- 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 generous pinch of salt. Cook, stirring occasionally, until the mushrooms have released all their liquid and turned brown and slightly crisp, 10 to 20 minutes. Remove the mushrooms and set aside for the topping.
- Ladle the soup into bowls and serve topped with the crisp pancetta, mushrooms, creme fraiche and chives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 379 |
| Total Fat | 26 g |
| Saturated Fat | 13 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 11 g |
| Cholesterol | 66 mg |
| Sodium | 992 mg |
Reviews
This was good but I wasn’t a fan of the immediate taste of celery in the soup. Instead of cumin, I used a little nutmeg. I also added brown sugar- maybe a spoonful- and added a little more 1/2 and 1/2. I feel like otherwise, it reads chicken soup but with a squash flavor. I think this is a good base recipe and then you can make it according to your taste and flavors you’re going for.
Followed the recipe exactly, except subbed 4 slices of bacon. The cumin? Big mistake. Instead, nutmeg would be better. And since this is a sweeter soup, a good amount of pepper is needed. I did add the heavy cream, which made it luscious.
Great soup, but will cut salt in half next time.
Amazing! Great soup for fall. Will definitely make it again.
Love it!!
So delicious! We used bacon instead of pancetta, and used olive oil when there wasn’t enough bacon fat.
Subbed in bacon(couldn’t find pancetta) and shitake mushrooms and doubled the recipe for my 6qt instant pot, JUST hit below the max line! Everyone absolutely loved it, even the kiddos, the toppings make EVERYTHING.
This was the big hit at Thanksgiving dinner this year. I will be making this many more times.
Good, however the cumin was a little strange in it for me and I couldn’t get past it. I would make this again but just eliminate the cumin.
Amazing. My whole family loves this! No changes!!