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

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

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


  • 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)


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.


Cook time calculated for slow cooker.

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