Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
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
Scale

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)

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.

Notes

Cook time calculated for slow cooker.

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