1. Recipes

How to Make Instant Pot® Butternut Squash and Pear Soup - A Step-by-Step Guide

Looking for a delicious and comforting soup that's perfect for fall? This Instant Pot® Butternut Squash and Pear Soup is the ultimate autumn dish that combines the sweetness of pears with the earthy flavor of butternut squash. The best part? It can be made in just a fraction of the time it would take to cook on the stovetop, thanks to the magic of the Instant Pot®.

Whether you're in need of a quick weeknight meal or looking to serve a crowd at your next dinner party, this soup is sure...

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Ingredients

  • 1 (3 pound) butternut squash
  • 1 cup water
  • 1 tablespoon olive oil
  • ½ medium onion, quartered
  • 2 cloves garlic, peeled
  • 2 ripe pears - peeled, cored, and chopped into 1-inch chunks
  • 1 ½ teaspoons salt
  • ¾ teaspoon ground sage
  • 4 cups chicken broth
  • ½ cup heavy cream

Information

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Cut butternut squash into 4 pieces and remove seeds. Pour water into the bottom of a multi-functional electric pressure cooker and place trivet inside. Place squash on trivet, close lid, and set seal valve. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain out the water and wipe the bottom of the pot dry. Remove squash skin and discard. Roughly chop any large pieces into smaller 1- to 2-inch chunks. Set aside.
  • Select the Saute function and heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add pears, salt, and sage; cook for 1 to 2 minutes more. Turn pressure cooker off. Add the squash and chicken broth. Close lid and seal valve. Select high pressure; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure manually and remove lid. Blend soup until smooth using an immersion blender. Stir in heavy cream.

    • Nutrition

    240 cal.

    • Total Fat: 10g
    • Saturated Fat: 5g
    • Cholesterol: 31mg
    • Sodium: 1376mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 7g
    • Total Sugars: 12g
    • Protein: 4g
    • Vitamin C: 51mg
    • Calcium: 134mg
    • Iron: 2mg
    • Potassium: 899mg

    Categories

    Soup recipes
    Instant pot recipes
    Butternut squash recipes
    Pear recipes