Instant Pot® Butternut Squash and Pear Soup

Name: Instant Pot® Butternut Squash and Pear Soup
Total time: 60
Yield: 6
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

Recipe by France C from allrecipes.com

Dinner,Dessert 60 Mins.

Ingredients

6 servings

•

1 (3 pound) butternut squash
•

1 cup water
•

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

Instructions

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.