One of my favorite things about the fall is that it is soup season. And one of my favorite soups is butternut squash soup! I make this recipe every two weeks on Sunday and I have it for lunch during the week with a grilled cheese. It’s so easy and quick to do because you dump all of the ingredients into the Instant Pot and let it do its thing. The hardest part (or should I say the longest part) is getting all your vegetables peeled and cut. Delicious, warm and perfect for the holidays I recommend you give this recipe a try!
6 servings / 20 mins prep time / 1 hour total time
4 cups vegetable stock
1 large pear, peeled and cubed
2 garlic, grated
1 onion, thinly sliced
1 butternut squash, peeled and cubed
½ tsp ground sage
1 tsp pumpkin pie spice
½ tsp cinnamon
½ tsp salt
¼ tsp pepper
¼ cup cream
Add all your ingredients to the instant pot except for the cream and give it a good mix.
See the pressure valve to sealing. Press the pressure cook setting and set to 15 minutes.
Natural release for 5 minutes and carefully move the valve to venting.
Get an immersion blender and blend the soup or carefully transfer to a blender and blend until pureed.
Add the cream and give it a mix so it is well incorporated.
To serve spoon a ladle or two into a soup bowl. Top with croutons, cream, chives and enjoy!