Go Back
Print Pin

Pressure Cooker Squash & Pear Soup

This cozy, golden-hued soup is pure comfort in a bowl, simple, nourishing, and gently sweet from the addition of pear. The butternut squash brings a velvety texture and a dose of beta-carotene, while sage and garlic add depth and warmth. It’s a beautiful way to celebrate autumn produce and makes a quick, satisfying meal that feels both grounding and light.
Course Main Course, Soup
Total Time 30 minutes
Servings 4

Ingredients

  • 4 cups Butternut Squash peeled, chopped
  • 3 Garlic cloves
  • 2 Pear peeled, seeds removed, roughly chopped
  • 1 Carrot chopped
  • 1 Yellow Onion chopped
  • 1 tbsp Fresh Sage optional
  • 1/2 tsp Sea Salt optional
  • 2 cups Vegetable Broth plus more if needed

Instructions

  • Add all of the ingredients to the pressure cooker and close the lid.
  • Set to “sealing”, then press manual/pressure cooker and cook for 10 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully and let the soup mixture cool slightly.
  • Using a hand blender, puree the soup until smooth. Add additional broth if needed until the desired consistency is reached.
  • Divide between bowls and enjoy!

Notes

 
  • Flavour balance: The pear adds gentle sweetness that complements the earthy squash. For a little extra brightness, stir in a splash of lemon juice or apple cider vinegar before serving.
  • Pear: Bosc pears were used for this recipe. Firm, not overly ripe, pears yield the best results.
  • Texture: If you prefer a creamier soup, blend in a few tablespoons of coconut milk or a small cooked potato before pureeing.
  • Herb options: Sage gives a lovely autumn aroma, but you could also try thyme, rosemary, or a bit of ginger for a warmer, spicier note.
  • Consistency check: Start with the listed 2 cups of broth, then thin with more as needed after blending, the soup will thicken slightly as it cools.
  • No Hand Blender: Use a blender or food processor instead.
  • Serving ideas:
    • Garnish with pumpkin seeds or a sprinkle of smoked paprika, fresh ground black pepper or red pepper flakes.
    • Pair with crusty whole grain bread or a light green salad for a balanced meal.
  • Storage: Keeps well in the fridge for up to 4 days or freeze in portions for up to 3 months. Reheat gently and add a little water or broth if it thickens too much.
  • Make it on the stovetop: If you don’t have a pressure cooker, simmer everything in a covered pot for 25–30 minutes, or until the vegetables are very tender, then blend.