Instant Pot Butternut Squash Soup for One
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Butternut squash pressure cooked with sage and vegetables, blended with a splash of cream, and topped with crisp pancetta.
Ingredients
- 1 oz pancetta
- 1 large sage leaf torn
- ¼ cup diced carrot (about 1 carrot)
- ¼ cup diced celery (about 1 rib)
- 2 Tbsp diced onion
- ¼ tsp ground cumin
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- 1¼ cups butternut squash peeled in 1-inch pieces
- 1 cup low-sodium chicken broth
- 1 Tbsp heavy cream
Equipment
- blender
Directions
- Using the sauté setting on a 3-quart Instant Pot, cook the pancetta for about 5 minutes, until crisp. Lift it out and save it for the top.
- In the fat left in the pot, cook the sage, carrot, celery, onion, cumin, salt, and pepper for about 5 minutes.
- Add the squash and broth. Lock the lid and pressure cook on high for 25 minutes.
- Let the pressure release naturally for 10 minutes, then release the rest.
- Blend the soup smooth with an immersion blender, stir in the cream, and top with the pancetta.
Nutrition
Serving: 533g | Calories: 305kcal | Carbohydrates: 29g | Protein: 12g | Fat: 18g | Saturated Fat: 7.5g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 926mg | Potassium: 1089mg | Fiber: 5.1g | Sugar: 7.2g | Vitamin A: 23548IU | Vitamin C: 41mg | Calcium: 135mg | Iron: 2.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); pancetta counted as raw bacon (closest USDA match to pancetta), ¼ cup diced carrot counted as carrots, cups butternut squash counted as raw butternut squash. Brands and portions vary, so use it only as an approximation.