A fresh take on a classic soup, this time in an Instant Pot. Great flavor, less time. As a bonus, we included a recipe for cumin sour cream that is the perfect topping for this soup!
Set the Instant Pot to sauté and heat one tablespoon of olive oil.
Add the pancetta and cook, stirring frequently, until the fat renders and the pancetta is lightly crispy. Remove the cooked pancetta from the Instant Pot with a slotted spoon and place on a paper towel lined plate. Set aside.
Add the second tablespoon of oil to the instant pot.
Sauté the onion and garlic until just softened.
Add the sage and cook briefly, until fragrant.
Placed the chopped butternut squash into the Instant Pot and cover with the chicken stock.
Replace the lid of the IP and set the vent to sealing. Cook on high pressure for 10 minutes with a quick release.
Using an immersion blender, purée the soup to your desired consistency.
Add the apple cider vinegar and 2 teaspoons kosher salt. Taste and adjust seasoning as needed.
Serve immediately, topping each bowl with bits of pancetta, homemade croutons, and a dollop of greek yogurt or sour cream.
Combine sour cream, cumin, and salt in a small bowl until fully combined. Use as a topping for the soup!