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 the coconut milk reserving 1/4 cup.
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 in the 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. Stir to mix well.
5. Close lid and seal valve. Set manual, high pressure for 20 minutes. When cooking time is complete, quick release the pressure.
6. 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.
7. Top each bowl of soup evenly with a drizzle of the remaining coconut milk and some of the remaining bacon (crumbled) before serving.