BUTTERNUT SQUASH SOUP

INGREDIENTS:

4 slices bacon, diced

1/2 medium sweet onion, diced

3 cloves garlic, minced

4 sage leaves, minced

3 sprigs fresh thyme

1 (2 1/2 pound) butternut squash, peeled, seeded, and cubed

3 large carrots, cut into 1-inch pieces

1 stalk celery, cut into 1-inch pieces

1 Granny Smith apple, cored and chopped

4 cups chicken stock

Kosher salt and freshly ground black pepper, to taste

1/3 cup heavy cream

2 tablespoons chopped fresh chives

DIRECTIONS:

Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.

Stir in butternut squash, carrots, celery, apple, chicken stock, 1 teaspoon salt and 1/2 teaspoon pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.

Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.

Serve immediately, sprinkled with bacon and chives.