Instant Pot® Butternut Squash And Pear Soup Recipe

Name: Instant Pot® Butternut Squash And Pear Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 pound) butternut squash; 1 cup water; 1 tablespoon olive oil; 1/2 medium onion, quartered; 2 cloves garlic, peeled; 2 ripe pears - peeled, cored, and chopped into 1-inch chunks; 1 1/2 teaspoons salt; 3/4 teaspoon ground sage; 4 cups chicken broth; 1/2 cup heavy cream

Servings: persons

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

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.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (3 pound) butternut squash, 1 cup water, 1 tablespoon olive oil, 1/2 medium onion, quartered, and more.

Yes, Instant Pot® Butternut Squash And Pear Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Butternut Squash And Pear Soup

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