Best 3 Instant Pot Butternut Squash And Pear Soup Recipes

Indulge in the harmonious blend of sweet butternut squash and juicy pears in this creamy and comforting soup, prepared effortlessly in the Instant Pot. This delightful dish offers a symphony of flavors, where the natural sweetness of butternut squash is complemented by the subtle tartness of pears. Enhanced with aromatic spices and a hint of maple syrup, each spoonful promises a warm and satisfying experience. Discover variations of this delectable soup, including a vegan version and a roasted butternut squash and pear soup for a smoky twist. Embark on a culinary journey with these recipes, ensuring a delightful and hassle-free meal.

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EASY BUTTERNUT SQUASH AND PEAR SOUP

Easy Butternut Squash and Pear Soup image

This soup is great for a cold fall day. I don't often cook using recipes so all amounts are my best guess but feel free to experiment - this recipe is great no matter what I seem to do with it. One helpful hint with the squash: It is really hard to peel so I do not peel it but instead roast it and then scoop the insides out into the soup. It's much easier that way! Serve topped with blue cheese crumbles and crusty bread on the side.

Provided by rxspo

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h50m

Yield 6

Number Of Ingredients 10

Ingredients

1 butternut squash, halved and seeded
3 onions, quartered and separated into pieces, or more to taste
3 pears, peeled and halved, or more to taste
4 Roma tomatoes, peeled and seeded
1 large unpeeled carrot, cut into chunks
3 tablespoons olive oil, or to taste
ground black pepper, to taste
1 pinch freshly ground nutmeg
2 ½ cups chicken stock, divided, or more to taste
salt

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 46.7 g, Cholesterol 0.3 mg, Fat 7.6 g, Fiber 8.8 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 334.3 mg, Sugar 18.6 g

INSTANT POT® BUTTERNUT SQUASH AND PEAR SOUP

Instant Pot® Butternut Squash and Pear Soup image

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.

Provided by France C

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 (3 pound) butternut squash
1 cup water
1 tablespoon olive oil
½ medium onion, quartered
2 cloves garlic, peeled
2 ripe pears - peeled, cored, and chopped into 1-inch chunks
1 ½ teaspoons salt
¾ teaspoon ground sage
4 cups chicken broth
½ cup heavy cream

Steps:

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.
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.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 37.7 g, Cholesterol 31.2 mg, Fat 10.3 g, Fiber 6.5 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 1376.1 mg, Sugar 11.6 g

BUTTERNUT SQUASH AND PEAR SOUP

Butternut Squash and Pear Soup image

Provided by Dave Lieberman

Categories appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

4 tablespoons butter
2 medium onions, diced
1 medium butternut squash peeled, seeded and cut into 1-inch pieces
4 pears, peeled and chopped into roughly 1-inch pieces
1-quart low sodium chicken stock, or enough to cover
1 sprig rosemary
Heavy cream
Salt, freshly ground black pepper and granulated sugar

Steps:

In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.

Tips:

Choose ripe and flavorful butternut squash and pears for the best taste.
Use vegetable broth or water for a vegetarian or vegan soup, or use chicken broth for a richer flavor.
Add a pinch of cayenne pepper or a dash of curry powder for a bit of spice.
Garnish the soup with chopped fresh parsley, cilantro, or thyme for a pop of color and flavor.
Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

This instant pot butternut squash and pear soup is a delicious and easy-to-make dish that is perfect for a fall or winter meal. The soup is creamy, flavorful, and packed with nutrients. It is also a great way to use up leftover butternut squash and pears. With just a few simple ingredients and a few minutes of preparation, you can have a delicious and satisfying soup that the whole family will enjoy.