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{VIDEO} Slow Cooker/Instant Pot Butternut Squash Soup (Paleo,Whole30)


  • Author: Fit Slow Cooker Queen
  • Prep Time: 20 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 mins
  • Yield: 6 servings 1x
Scale

Ingredients

  • 2 lb butternut squash, peeled & diced
  • 1 lb sweet potatoes or potatoes, peeled & diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 celery stalk, sliced
  • 15 ounces coconut milk
  • 8 pieces bacon, cooked & crumbled (split into 2 halves)
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp curry
  • 1 tsp salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 4 cups water or low-sodium vegetable broth
  • 1 teaspoon oil (for pressure cooker)

Instructions

Slow Cooker

  1. Add butternut squash, potatoes, broth, half of the cooked bacon, garlic, fresh cilantro, curry, salt, pepper, and cumin to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours or LOW 4-6 or until butternut squash and potatoes are tender.
  3. Using a blender or food processor, blend down soup to desired consistency.
  4. Stir in 1 1/2 cups of coconut milk.
  5. Top each bowl of soup evenly with a drizzle of the remaining coconut milk and some of the remaining bacon (crumbled) before serving.

Instant Pot

  1. Turn on the IP and select Sauté. Once hot add oil 4 strips of bacon.  Cook 3-5 minutes or until the bacon is cooked. Remove bacon & drain some of the grease from the pressure cooker.
  2. Add the onions and celery and cook 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute.
  3. Pour 1 cup of the vegetable broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  4. Add butternut squash, potatoes, cilantro, curry, salt, pepper, cumin, and cooked bacon to the pressure cooker.
  5. Pour in remaining 3 cups of vegetable broth. Stir to mix well.
  6. Close lid and seal valve. Set manual, high pressure to 18 minutes. Natural release 5 minutes then quick release remaining pressure.
  7. Using an immersion blender or transfer to a regular blender or food processor – blend down soup until smooth. Stir in 1 1/2 cups of the coconut milk.
  8. Top each bowl of soup evenly with a drizzle of the remaining coconut milk and some of the remaining bacon (crumbled) before serving.