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Butternut Squash Carrot Apple Soup

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Equipment

  • Instant Pot

Ingredients
  

  • 2 cups butternut squash diced
  • 4 carrots large
  • 2 stalks celery
  • 2 granny smith apples
  • 4 cups bone broth
  • 1/2 cup raw cream
  • 6 strips bacon diced
  • grassfed butter
  • cheddar or parmesan cheese shredded
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • dash thyme
  • dash garlic

Instructions
 

  • Cube butternut squash, slice carrots and celery, and chop apples
  • Add to Instant Pot
  • Add in bone broth and spices to taste
  • Cook on manual, high pressure for 12 minutes. Allow pressure to release naturally.
  • While the soup is cooking, cook the bacon. I prefer to cook it on a baking sheet with parchment paper at 400 degrees for 20 minutes
  • Let soup cool for a few minutes and then add raw cream and stir.
  • Add to blender or use immersion blender and mix until it is creamy
  • Pour soup back into pot and add butter to taste.
  • Cut the bacon into pieces and add to the top of soup.