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.

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Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
10 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

240 calories; protein 3.9g 8% DV; carbohydrates 37.7g 12% DV; fat 10.3g 16% DV; cholesterol 31.2mg 10% DV; sodium 1376.1mg 55% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2018
Excellent soup and easy to throw together in a rush. The flavor is unbeatable. I did use half pumpkin and half butternut. Thank you for the recipe. Read More
(2)

Most helpful critical review

Rating: 3 stars
12/20/2018
It was a little bland but okay. It was actually quite good cold and then I served the rest like onion soup hot with a thick layer of broiled parm and everybody loved it. Also I gave it a shot of red pepper flakes. Read More
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/28/2018
Excellent soup and easy to throw together in a rush. The flavor is unbeatable. I did use half pumpkin and half butternut. Thank you for the recipe. Read More
(2)
Rating: 3 stars
12/20/2018
It was a little bland but okay. It was actually quite good cold and then I served the rest like onion soup hot with a thick layer of broiled parm and everybody loved it. Also I gave it a shot of red pepper flakes. Read More
Rating: 5 stars
01/26/2020
This was quite a hit! We loved it. I didn t have enough squash so I used sweet potatoes to make up the difference. Otherwise I followed the recipe as written. I definitely recommend this one. Read More
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Rating: 5 stars
12/02/2019
I made a few modifications to fit my diet needs: full fat Coconut Milk in place of the heavy cream no onion at all 4 cups of pumpkin I had already cooked instead of butternut squash. It is absolutely delicious!! I love the flavor of the pears and the creamy texture. Read More
Rating: 5 stars
11/10/2019
Made this recipes many times. I added fresh grated ginger a tsp of curry powder and couple dashes of franks hot sauce. So good!! Read More
Rating: 5 stars
11/01/2020
Really good. Read More
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Rating: 5 stars
10/30/2019
This soup was delicious. I used butternut squash and pumpkin and vegetable broth. I also added about 1 tsp fresh crushed ginger. Mom dressed hers up with a big dollop of sour cream. I will make this again. Read More
Rating: 4 stars
10/08/2020
I made this recipe as written (except I went light on the onion), and it's very tasty. I tried it first without cream, and it had a nice flavor, but adding the cream was definitely a plus. The contrast in temperatures, and the additional depth of flavor and creaminess, was just right. My husband says 5 stars and my mom says 3, so I'm going with 4. The one thing that was a little disappointing was that the skin really didn't come off the squash very easily, so I was trying to peel it when it was boiling hot and hard to handle. Awkward, but the soup turned out well. Read More
Rating: 5 stars
11/14/2020
My family and I loved the soup. It was perfect just the way it was. Read More
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