![](https://cdn.statically.io/img/www.allrecipes.com/thmb/7EV-Z4-RD1999KFziruLUNMK55E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5992900-3200b97e18a943c0a21da036457798e3.jpg)
Ingredients
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1 (3 pound) butternut squash
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1 cup water
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1 tablespoon olive oil
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½ 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
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1 ½ teaspoons salt
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¾ teaspoon ground sage
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4 cups chicken broth
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½ cup heavy cream
Directions
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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.
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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.
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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.
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Release pressure manually and remove lid. Blend soup until smooth using an immersion blender. Stir in heavy cream.
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 |
10g | Fat |
38g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 240 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 5g | 25% |
Cholesterol 31mg | 10% |
Sodium 1376mg | 60% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 7g | 23% |
Total Sugars 12g | |
Protein 4g | 8% |
Vitamin C 51mg | 57% |
Calcium 134mg | 10% |
Iron 2mg | 10% |
Potassium 899mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.