Instant Pot® Butternut Squash and Pear Soup
This Instant Pot recipe creates a rich and velvety butternut squash and pear soup, offering a harmonious blend of sweet and savory. Utilizing the pressure cooker significantly reduces cooking time, resulting in a comforting and flavorful dish, perfectly finished with a touch of heavy cream.
Equipment
- 1 Instant Pot (or similar pressure cooker) Essential for quick cooking
- 1 Immersion Blender For blending directly in the pot; a regular blender can also be used
- 1 Chef's knife For peeling and chopping squash, onion, garlic, and pears
- 1 Cutting Board
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 3 pound butternut squash
- 1 cup water
- 1 tablespoon olive oil
- 0.5 medium onion quartered
- 2 cloves garlic peeled
- 2 ripe pears - peeled cored, and chopped into 1-inch chunks
- 1.5 teaspoons salt
- 0.75 teaspoon ground sage
- 4 cups chicken broth
- 0.5 cup heavy cream
Instructions
- Carefully peel the butternut squash, remove seeds, and chop into 1-inch pieces. Peel, core, and chop pears into 1-inch chunks.
- Set the Instant Pot to 'Sauté' mode. Add olive oil, then add quartered onion and peeled garlic cloves. Sauté until softened and fragrant, about 3-5 minutes.
- Add the chopped butternut squash, chopped pears, salt, ground sage, and chicken broth to the Instant Pot. Pour in 1 cup of water.
- Stir well to combine all ingredients.
- Secure the lid on the Instant Pot, set the vent to 'Sealing', and select 'Manual' or 'Pressure Cook' mode on High pressure for 10 minutes.
- Once cooking is complete, allow for a 10-minute natural pressure release, then carefully quick release any remaining pressure.
- Remove the lid and use an immersion blender to carefully blend the soup directly in the pot until completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
- Stir in the heavy cream until fully incorporated.
- Taste the soup and adjust seasoning with additional salt or sage if needed.
- Serve hot, garnished as desired.
Notes
For easier butternut squash preparation, microwave the whole squash for 3-5 minutes before peeling and cutting; it softens considerably. To deepen the soup's flavor, consider roasting the squash pieces with a touch of olive oil before adding them to the Instant Pot. Ensure pears are ripe for optimal sweetness and a balanced flavor profile. For an extra velvety texture, pass the blended soup through a fine-mesh sieve. Adjust seasoning after blending, as flavors can concentrate, and a pinch of nutmeg or ground ginger can beautifully complement the squash and pear.