Ingredients

The following ingredients have 6 Servings
  • 5 slices nitrate free bacon (cut into pieces)
  • 4-5 cups butternut squash (cubed (1 large))
  • 1 large apple (peeled and diced)
  • 1 med onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tsp fresh minced sage
  • 1/2 tsp fresh thyme
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp chili powder
  • 1/4 tsp sea salt (fine grain (plus more to taste as desired))
  • 1/4 tsp black pepper
  • 2.5 cups chicken bone broth (or chicken broth (no sugar added))
  • 2 Tbsp nutritional yeast (optional)
  • 5 slices nitrate free bacon (cooked and crumbled)
  • Coconut milk (full fat)
  • thinly sliced scallions

Instruction

  • Turn Instant pot to “sauté” and wait until it reads “hot”. Cook bacon until crisp, stirring, remove to a plate and drain all but 1 tbsp fat. You will return bacon to pot when it’s time to blend.
  • Add onions to pot and saute 45 seconds, then add garlic and stir, cook until soft, then press “cancel”
  • Add the squash, apples, herbs and spices, salt, pepper and broth. Cover pot and cook on high pressure 5 mins. Once cook time is up, quick release the pressure.
  • Turn off the pot and add the bacon back in, then add nutritional yeast, if using. Place your Immersion blender in the instant pot to puree until very smooth. (If you don’t have an immersion blender, you can transfer everything to a regular blender to purée.)
  • Once soup is nice and smooth, you can taste and add any salt or seasonings to suit your taste.
  • Serve hot garnished with a crumbled bacon and scallions.
  • Swirl in a tbsp or two of coconut milk if desired. Enjoy!