Butternut soup with bacon bites

 

Ingredients:

1 Tbsp cooking oil

500g Butternut, peeled, seeded, and cubed

1 large carrots, sliced

1 stalk celery, sliced

1/2 medium onion, diced

4 slices bacon, diced

1 Tbsp crushed garlic

1 Tsp paprika

1/2 Tsp Cumin

1/2 Tsp cinnamon

3 sprigs fresh thyme

2 vegetables stock, dissolved in 2 cups hot water

2 cups hot water

Salt and pepper, to taste

Sour cream for topping

Instructions:

1. Set Instant Pot to the high saute setting. Add cooking oil and bacon and cook until brown and crispy, about 6-8 minutes. Remove bacon and set aside.

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

3. Stir in butternut and carrots. Add the dissolved stock and water. Then add and stir in cinnamon

4. Select pressure cook on the instant pot setting; adjust pressure to high, and set time for 12-15 minutes.

5. When the Pressure Cooker time is finished, carefully turn the release valve to "venting" to release the pressure. remove and discard thyme sprigs.

6. Pure with a stick blender until desired consistency is reached; season with salt and pepper, to taste.

7. Serve immediately, top with sour cream and sprinkled with bacon.

Note: If you don't have a pressure cooker, you can make this soup over the stove