For a vegan option, substitute the chicken broth with vegetable broth and omit the heavy cream, or replace it with coconut cream for a similar richness. Roasting the squash and pears before pressure cooking can add a depth of flavor to the soup. Adjust the amount of sage to your preference; a little goes a long way. Garnish with toasted pumpkin seeds or a swirl of crème fraîche for an elegant presentation.
Instant Pot® Butternut Squash and Pear Soup
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS46
Embrace the ease of modern cooking with this vibrant soup. Butternut squash, effortlessly prepped in your Instant Pot®, melds with sweet pears and aromatic sage to create a velvety smooth dish. A touch of cream adds richness, making it a perfect harmony of flavors in every spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol31 mg
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Fiber7 g
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Protein4 g
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Saturated Fat5 g
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Sodium1376 mg
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Sugar12 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 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.
02 Step
Recipe View 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.
03 Step
Recipe View 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.
04 Step
Recipe View Release pressure manually and remove lid. Blend soup until smooth using an immersion blender. Stir in heavy cream.
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Geovany Torphy
Apr 24, 2025This recipe is a lifesaver! The Instant Pot makes prepping squash so easy. The soup is incredibly flavorful and satisfying.
Garrick Bergstrom
Apr 9, 2025My family loved this! Even my kids, who are picky eaters, enjoyed it. Will definitely make it again.
Keely Bernhard
Apr 4, 2025I used coconut milk instead of cream, and it was delicious and dairy-free!
Jade Deckow
Feb 18, 2025I added a pinch of nutmeg and it was amazing! Such a cozy and comforting soup.