Instant Pot® Butternut Squash and Pear Soup

4.7
(15)
13 Reviews
2 Photos

Peeling and chopping butternut squash can be quite a chore, but not using this method! By precooking the squash in your Instant Pot®, the skin will slip right off, allowing you to make this quick and flavorful soup in just minutes! The pears add just the perfect amount of sweetness with no need to add in extra sugar. Garnish with a light drizzle of cream to serve.

Submitted by France C
Updated on January 14, 2022
Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Release pressure manually and remove lid. Blend soup until smooth using an immersion blender. Stir in heavy cream.

Cook's Notes:

Use vegetable broth to make it vegetarian.

If you do not have an immersion blender, blend soup in batches in a blender.

23 home cooks made it!

Nutrition Facts (per serving)

240 Calories
10g Fat
38g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 240
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 31mg 10%
Sodium 1376mg 60%
Total Carbohydrate 38g 14%
Dietary Fiber 7g 23%
Total Sugars 12g
Protein 4g 8%
Vitamin C 51mg 57%
Calcium 134mg 10%
Iron 2mg 10%
Potassium 899mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.