Got an Instant Pot and looking for a cozy paleo soup recipe that’s perfect for fall and winter? This Instant Pot Butternut Squash Soup is super easy to make, super bacon-y, and Whole30-friendly!
Turn on the sauté function on the Instant Pot and drop in the bacon bits when the metal insert is hot.
Cook the bacon for about 10 minutes or until crispy, stirring every few minutes. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate.
Add onions and garlic to the bacon drippings and cook for 1 to 2 minutes.
Stir in the cubed squash, broth, and Magic Mushroom Powder.
Lock the lid on the Instant Pot and program it to cook for 7 minutes under high pressure.
When the soup has finished cooking, release the pressure manually.
Taste the soup for seasoning and adjust if necessary. Then, grab an immersion blender to purée the soup until smooth and silky!
Ladle the soup into bowls and drizzle aged balsamic vinegar and crispy bacon bits on top.
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Notes
You can keep the soup in a sealed container in the fridge for up to 4 days or in the freezer for up to 4 months.