Instant Pot Butternut Squash and Pear Soup

Ingredients

• 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 pears, peeled, cored, and cut into 1-inch cubes
• 2 tablespoons butter
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 4 cups vegetable broth
• 1/4 cup heavy cream
• Salt and pepper, to taste

Directions

1. Set the Instant Pot to sauté mode. Add the butter, onion, garlic, cinnamon, nutmeg, and salt. Cook, stirring occasionally, until the onion is softened and fragrant, about 5 minutes.
2. Add the butternut squash and pears, and sauté for an additional 2 minutes.
3. Add the broth and stir to combine. Secure the lid, set the pressure release valve to sealing, and set to pressure cook on high for 8 minutes.
4. When the cooking time is complete, allow the pressure to naturally release for 10 minutes, and then manually release any remaining pressure.
5. Carefully remove the lid and use an immersion blender to blend the soup until smooth and creamy. (Alternatively, you can transfer the soup to a blender and blend until smooth.)
6. Stir in the heavy cream, and season to taste with salt and pepper.
7. Serve the soup hot, topped with a dollop of cream, a sprinkle of cinnamon, and a few pear cubes, if desired.

Interesting Facts

• Butternut squash is an excellent source of vitamin A and vitamin C, and a good source of fiber.
• Pears are a good source of vitamin C and fiber, and are thought to be beneficial in reducing the risk of heart disease.
• Cinnamon has anti-inflammatory properties, and is thought to have beneficial effects on blood sugar levels.
• Nutmeg has a long history of use as a medicinal herb, and is thought to have a calming effect.