Savory Acorn Squash Soup

Savory Acorn Squash Soup •

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Savory Acorn Squash Soup •

Hands-On Time: 10 minutes • Cook Time: 23 minutes Serves 4 1/2 cup water 2 medium acorn squash, halved and seeds removed 1 tablespoon ghee 2 slices bacon, diced 1 small yellow onion, peeled and diced 1 stalk celery, diced 1 medium carrot, peeled and diced small 3 cloves garlic, quartered 3 cups chicken broth 1 cup canned coconut milk 1 teaspoon celery seed 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 1 Add water to the Instant Pot® and insert trivet. Place squash on trivet. Lock lid. Press the Manual or Pressure Cook button and adjust time to 4 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid. 2 Transfer squash to a cutting board and discard liquid from pot. When cool enough to work with, scoop out squash meat and set aside. Discard skin. 3 Press the Sauté button on the Instant Pot® and heat ghee until melted. Add bacon, onion, celery, and carrot; stir-fry 3–4 minutes until fat is rendered from bacon and onion is translucent. Add garlic and sauté 1 minute. 4 Add chicken broth and deglaze pot by scraping up the bits from the bottom and sides of the pot. Add all remaining ingredients and lock lid. Press the Soup button and adjust time to 15 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid. 5 Use an immersion blender to purée the soup in the pot, or use a blender and purée it in batches. 6 Ladle the soup into bowls and serve warm.

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