Slow Cooker/Instant Pot Butternut Squash & Pear Soup (Paleo,Whole30)

Butternut squash and pears cook together in this vegan and vegetarian recipe. Make this healthy comfort soup in your slow cooker or Instant Pot.

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I already have a butternut squash recipe on this blog but I it contains bacon. I get asked all the time for vegan/vegetarian slow cooker or instant pot recipes so it was important to me that this one be not just paleo and whole30 but completely meatfree as well.

before

I recently found myself sitting on a 5+ pounds of butternut squash so to switch things up, I grabbed some pears too. This took a few tries to get right. The first two times, the soup was good but it just tasted like regular butternut squash soup. It wasn’t until I upped the pears to an almost 1:1 ratio with the squash that I finally felt like the pears had a place in the recipe. If you want your soup to have more of a squash taste, use less pear.

after

I suggest either bosc or bartlett pears for this recipe. If you want your soup to be thinner, add a 1/2 cup more broth. Don’t worry about chopping your squash, pears, and onion perfectly before adding them because everything is going to get blended down anyway.

Slow Cooker/Instant Pot Butternut Squash & Pear Soup (Paleo,Whole30)

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• Author: Fit SlowCooker Queen
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 4 1x

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Ingredients

• 2 lbs butternut squash, peeled & chopped
• 1 1/2 lbs pears peeled & chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 5 cups low-sodium vegetable broth
• 1 tsp sage
• 1/2 tsp salt
• 1/4 tsp curry powder
• 1/4 tsp pepper
• 1 bay leaf
• 2 tsp oil (for IP)

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Instructions

Slow Cooker

1. Add all the ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Using a blender or immersion blender, process until smooth.

Instant Pot

1. Set Instant Pot to the high saute setting. Heat oil. Once hot, add oil onion and garlic and cook for a 2-3 minutes, stirring frequently.
2. Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Add all remaining ingredients to the IP. Close lid and seal valve. Set high pressure and cook for 8 minutes.
4. Natural release pressure for 5 minutes then manually the remaining pressure.
5. Using a blender or immersion blender, process until smooth.

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Notes

Cook time calculated for slow cooker.

When using the Instant Pot, make sure liquid is below the maximum line.

After everything is done cooking, I like to use my  Hamilton Beach 2-Speed Hand Blender immersion blender directly in the slow cooker or Instant pot base. It will blended it in a matter of minutes. You can also pour the entire contents of the slow cooker into a blender or food processor and process until smooth.

I used a  3.5-quart slow cooker for this recipe.

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