Instant Pot® Butternut Squash and Pear Soup
Description
By precooking butternut squash in your Instant Pot®, the skin will slip right off, allowing you to make this quick and flavorful soup in just minutes!
Ingredients
•
1 (3 pound) butternut squash
•
1 cup water
•
1 tablespoon olive oil
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1/2 medium onion, quartered
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2 cloves garlic, peeled
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2 ripe pears - peeled, cored, and chopped into 1-inch chunks
•
1 1/2 teaspoons salt
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3/4 teaspoon ground sage
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4 cups chicken broth
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1/2 cup heavy cream
Directions
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.