Instant Pot Butternut Squash Soup for One

Course Soup

Cuisine American

Keyword butternut squash soup, pancetta, pressure cooker soup, soup for one

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 1 serving

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

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

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.