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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 tsp Ground Turmeric or 1 tbsp fresh, grated
  • 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

 
  • Squash variations: While butternut squash is classic for this soup, feel free to use other winter squash like kabocha, delicata, or acorn. Each will bring its own subtle sweetness and texture, just adjust the cooking time slightly if your squash is particularly dense.
  • 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.