Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® Butternut Squash and Pear Soup

Rated as 4.75 out of 5 Stars
715

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 240
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • 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


Per Serving: 240 calories; 10.3 37.7 3.9 31 1376 Full nutrition

Explore more

Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

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 s...

Most helpful
Most positive
Least positive
Newest

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.

Added a splash of Marsala wine, Very good added that something that was missing

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 s...

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 abs...

Excellent soup! And so easy in the Instant Pot! You may want to add a bit of pepper or other spice to amp it up a bit, but other than that, I followed the recipe exactly.

Made this recipes many times. I added fresh grated ginger, a tsp of curry powder and couple dashes of franks hot sauce. So good!!

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 mak...