- 1 (3 pound) butternut squash
- 1 cup water
- 1 tablespoon olive oil
- 1/2 medium onion, quartered
- 2 cloves garlic, peeled
- 2 ripe pears - peeled, cored, and chopped into 1-inch chunks
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground sage
- 4 cups chicken broth
- 1/2 cup heavy cream
- 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.
05/18/2019
recipepes.com
nstant pot® butternut squash and pear soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
