11/02/2025
Did you pick up a few of our Mashed Potato Squash and don’t know what to do with it?
Try making our Instant Pot Mashed Potato Squash and Bacon soup!
3 medium Mashed Potato Squash, halved, with seeds scooped out.
1/4 cup butter
1 large carrot, washed well & diced
1 medium onion, diced
About 3 cups of water, and/or broth
1/4 cup bacon bits
3 medium potatoes, peeled and diced
1 cup whole milk
1 cup shredded cheese of your choice
Pressure cook the halved Mashed Potato Squash with 1 cup of water for 4-6 minutes or until soft. Remove once done, and drain.
Add butter, diced onions and carrots to the instant pot and sauté until onions are opaque. Season with salt and pepper. Add diced potatoes and bacon with 1 cup of broth and pressure cook 5 minutes until fork tender.
Meanwhile, remove squash flesh from skins, and mash well. Once potatoes are cooked, add the mashed potato squash to the potatoes and stir. Set to sauté again, add milk and shredded cheese and stir until bubbling and the cheese is melted. Serve with extra bacon crumbles if desired.
Enjoy!
