Instant Pot Butternut Squash Soup Recipe | Food Network UK

Ingredients

• 140g pancetta, cut into 1/2-inch pieces
• 2 medium carrots, cut into 1-inch pieces
• 1 stalk celery, cut into 1-inch pieces
• 1/2 medium onion, cut into 1-inch pieces
• 4 large sage leaves, minced
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 900g butternut squash cut into 1-inch pieces
• 700ml chicken stock
• 240ml cream, optional
• 230g small white button mushrooms, stems trimmed, cut into 1/8-inch slices
• Pinch ground cumin
• Creme fraiche or full-fat Greek yogurt, thinned to a pourable consistency with 1 to 2 tablespoons water
• Minced chives