Ingredients:

  • 1 Tbsp Unsalted Butter
  • 100 g Dried Chorizo Sausage (skin removed, diced)
  • 1 medium Yellow Onion (finely diced)
  • 3 cloves Garlic Cloves (minced)
  • 1 large Butternut Squash (peeled, seeded, 1-inch cubed, approx. 6 cups)
  • 4 cups Chicken or Vegetable Stock (Low-sodium preferred)
  • 1 Tbsp Light Brown Sugar or Maple Syrup
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1/2 tsp Black Pepper (Freshly ground)
  • 12 Fresh Sage Leaves
  • 2 Tbsp Olive Oil (For crisping the sage)
  • 1/4 cup Double Cream (Heavy Cream, optional)
  • 1 tsp Lemon Juice

Instructions:

  1. Activate Sauté: Plug in the Instant Pot and press the 'Sauté' function (Normal setting). Wait until the display reads 'Hot'.
  2. Render Chorizo: Add the diced chorizo to the pot. Cook for 3–4 minutes until the fat renders out and the pieces are slightly crispy. Remove the chorizo pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Sauté Vegetables: Add the butter (if needed) and the diced onion to the pot. Sauté for 3 minutes until softened. Add the minced garlic and smoked paprika; cook for 1 minute until fragrant.
  4. Deglaze: Hit the 'Cancel' button. Pour in about 1/2 cup (120 ml) of the stock. Use a wooden spoon to thoroughly scrape up any browned bits stuck to the bottom of the pot. This is essential to prevent a ‘Burn’ warning.
  5. Add Ingredients: Add the remaining stock, cubed butternut squash, brown sugar/maple syrup, salt, and pepper to the Instant Pot. Do not stir extensively once the pot is deglazed.
  6. Seal and Cook: Secure the lid, making sure the venting knob is set to the Sealing position. Select Pressure Cook (or Manual) on High Pressure for 8 minutes.
  7. Release Pressure: Once cooking is complete, allow the pressure to Natural Release for 5 minutes. After 5 minutes, carefully move the vent knob to the Venting position (Manual Quick Release) to release any remaining pressure.
  8. Blend and Season: Uncover the pot. Use an immersion blender to blend the soup until completely smooth and velvety. Stir in the cream (if using) and the fresh lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
  9. Prepare the Garnish: In a small saucepan, heat 2 Tbsp (30 ml) of olive oil over medium heat. Drop in the fresh sage leaves and cook for 30–60 seconds until they crisp up. Remove immediately and drain on kitchen paper; sprinkle lightly with salt. Reserve the sage-infused oil.
  10. Serve: Ladle the hot soup into bowls. Drizzle each serving with a touch of the reserved sage-infused oil, and top with the crispy chorizo pieces and 2–3 crispy sage leaves per bowl.