Slow Cooker Butternut Pear Soup

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This Slow Cooker Butternut Pear Soup with a hint of ginger is vegan and dairy-free and so simple to make. Great as a starter or serve it as a meal with a salad or a sandwich.

Slow Cooker Butternut Pear Soup
Slow Cooker Butternut Pear Soup

I recently had dinner at my neighbor’s, and she made a butternut squash soup with hints of ginger and sweetness from pear. Her soup inspired this recipe, which is slightly adapted from this butternut squash soup. The results were wonderful – a perfect addition to your holiday table. For some other variations on butternut squash soup, try my Butternut Squash Soup with Sage and Coconut Curry Butternut Squash Soup.

Slow Cooker Butternut Pear Soup

This is so easy to make, no need to peel the butternut squash. Just cut it in half, scoop out the seeds and add it to the slow cooker with the rest of the ingredients. Once it’s cooked, scoop the squash out with a spoon and toss the skin. An easy dump and go slow cooker recipe!

Vegan Butternut Squash Soup Ingredients

Butternut Squash: I cook the halved butternut squash along with the pears, shallot, ginger, and broth in a slow cooker. This method saves a lot of time and effort because it’s much easier to scoop the cooked squash out of the skin rather than peeling and dicing a raw squash.

Pears: I use Bartlett pears , which are generally the sweetest type of pear.

Coconut Milk: Coconut milk makes this butternut squash and pear soup even creamier and keeps it vegan and dairy-free. If you wish, you can also use cashew cream instead.

Nutmeg: I add a pinch of nutmeg for its warm, nutty flavor.

Blending soup with an immersion blender vs regular blender?

You can puree the cooked squash and pears with either an immersion blender or regular blender. If you’re using an immersion blender, you can do it right in the slow cooker until smooth which has less mess.

If you’d prefer to use a stand blender, you may need to puree in batches to ensure that the soup doesn’t explode in the blender. Cool the soup ingredients slightly and then fill the blender about halfway, remove the rubber stopper from the top, and cover with a towel before turning on.

How To Freeze

Let the soup cool then transfer to freezer safe containers. Freeze up to 6 months. Thaw overnight in the refrigerator then heat in the microwave or stove.

What to Serve with Butternut Squash Soup

This butternut squash pear soup would be great with your favorite bread, or serve it with a salad or sandwich, such as this Open-Faced Turkey Melt. If serving as a starter for dinner, this soup would be delicious with a cozy fall entrée like Turmeric Roasted Chicken and Sweet Potatoes or Beef and Mushroom Ragu with Spaghetti Squash.

butternut squash soup ingredientsButternut Squash Pear Soup

More Butternut Squash Recipes You’ll Love:

Slow Cooker Butternut Pear Soup
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4.6 from 22 votes
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Slow Cooker Butternut Pear Soup

2
2
2
SP
132 Cals 3 Protein 25.5 Carbs 3 Fats
Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins
Yield: 6 servings
COURSE: Dinner, Lunch, Soup
CUISINE: American
This Slow Cooker Butternut Pear soup with a hint of ginger is vegan and dairy-free and so simple to make. Great as a starter or serve it as a meal with a salad or a sandwich.

Ingredients

  • 2 lbs butternut squash, halved, seeds removed (1 medium)
  • 2 small ripe pears, peeled, cored and diced
  • 2 large shallot, quartered
  • 1 tablespoon fresh grated ginger
  • 2 1/4 cup chicken or vegetable broth, or 1-1/2 tbsp Better Bouillon w/water
  • 1/2 cup coconut milk, plus more optional for garnish
  • pinch nutmeg
  • 1/4 teaspoon kosher salt

Instructions

  • Place the squash, pears, shallots, ginger and broth in the slow cooker.
    slow cooker soup
  • Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
  • Remove squash from skin and discard the peel.
  • Stir in coconut milk and nutmeg.
  • Blend in a blender or using an immersion blender until smooth.
  • Season with 1/4 teaspoon salt and black pepper and garnish with more coconut milk, if desired.

Nutrition

Serving: 11/4 cups, Calories: 132kcal, Carbohydrates: 25.5g, Protein: 3g, Fat: 3g, Saturated Fat: 2.5g, Sodium: 275mg, Fiber: 6g, Sugar: 10g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Keywords: butternut squash, butternut squash soup, dairy free soup, slow cooker vegan soup

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60 comments

  1. I made it and it was too sweet! Had to add some lemon juice when eating it! 

  2. This dish was absolutely delicious!! Love trying new recipes! The flavors are perfection!

  3. Can you make this in the insta pot?!

  4. So I am making this tonight, do I blend all ingredients.. shallots included?

  5. I’m assuming unsweetened coconut milk?

  6. How long can I keep the soup in the refrigerator before freezing?

  7. I am allergic to all coconut/nut/soy based milk. Can I use skim milk for this? What would be the best dairy based milk you would recommend?

  8. This is so yummy! I meal prep it for my lunches and it keeps well. Thank you!

  9. Made this for several of my friends as we all wanted to try it but our husbands weren’t too keen on the idea. It turned our great! It would make an awesome starter course or as suggested, paired with a sandwich or salad for a light dinner. Very low maintenance for the prep and easy at the completion too. Will go into my rotation when we need “something different”.

  10. Not vegan with Chicken broth in it.

  11. I added some apple cider vinegar to brighten it up a bit – it was divine!

  12. I made this wonderful soup for guests – we all loved it!!! It is so easy to prepare and the skin on the butternut squash comes off so easily.  Delicious – one of my favorites!!!

  13. I made this soup today. It’s cold, snowy, and slippery outside! Warm and toasty inside with this wonderful soup topping off the day❤️

  14. I made this soup today and it came out beautifully, although I did not get six 1-1/4 c servings.  It was more like four.  I used one large pear.  Perhaps I needed to use 1/2 of a second one.  In any event, the soup is delish!

  15. Cooking this right now and it smells heavenly. I’ll update after we eat, but posting now will help me remember! My husband needs to eat a low FODMAP diet, and unfortunately the fructans in garlic and onions are the worst offenders, so I omitted the shallot but added in a Tbsp of fodmap-friendly garlic infused olive oil. I also subbed the vegetable Better Bouillon for the Roasted Chicken since it is onion/garlic free. 

  16. I think you could use either. I am using canned.

  17. Really great recipe, made it twice in 3 weeks! Preferred tonight’s batch—I used comice pears instead of bartlett. But both times, the soup turned out great!

  18. This was excellent!!  I used half of  a yellow in place of the shallots – only change I made.  Slightly sweet, nutty with use of fresh grated nutmeg, and filling!  Put together your open faced Turkey melt sandwiches, but with some cooked chicken breast.  Added a few chopped pecans!  Skipped the red onion, but used some onion powder, a shake of cinnamon and a shake of sage mixed into the light mayonnaise.  The Havarti just makes this sandwich!!    Thanks, Gina, for yet another fantastic meal!  When folks turn up their nose when I say ‘I do WW,’ I laugh – we eat like royalty, thanks to you!!

  19. Should have remembered that I’m not a fan of ginger prior to making this soup. Also the soup was gritty almost crunchy possibly from the pears?? I love all the recipes I cook with Skinny Taste, just not a fan of this one. Please don’t be offended you are a fantastic cook and I use your recipes all the time!! 

  20. I added green apples to mine and it was absolutely delicious. It’s now one of my favorite homemade soups. 

  21. What kind of coconut milk? In the can or refrigerated coconut milk?

  22. This is a very elegant soup bursting with complex flavors. Hard to believe it was so simple to make with just a hand full of ingredients. Wonderful cold weather soup.

  23. This soup is delicious!! The taste of the pear with the hint of coconut milk, such a nice combination. My husband and I really enjoyed it! Thank you Gina.

      

  24. So easy and yummy. Subbed 2 green apples for the pears and half an onion for the shallots. Came out great!

  25. Very yummy & light! Thanksgiving eve 2020 appetizer!

  26. I made this today, but instead of putting in the slow cooker, I placed the squash in the oven for an hour @ 350 the day before. I then peeled the squash after it cooled. I fried the onion in canola oil with powdered ginger (1/4 tsp) until onion soft, added baked squash & broth and brought to slow boil for 30 min. I then proceeded to follow the recipe and blend, it still came out very good with less time. It was good with oyster crackers too! Thank you for the recipe!

  27. AMAZING!!!!!

  28. can we use almond milk as a substitute for coconut milk? Is there a substitution?

  29. This is a great recipe. However, it is rather bland. Good thing – it can be adjusted to individual tastes. I made it per recipe the first day, but then on reheating added some Serrano peppers on a slow burner.  I think adding some heat on the original cook would be welcome for those of us who like a bit of “heat.”

  30. ANOTHER BIG HIT!!!!! I threw it all in the crockpot night before, left it on low all day, and came in from work; immersion blended and dinner ready!! I admit I skinned the squash before I put it in, so no scooping required. I also threw in a diced, peeled yellow apple for more fruity taste. So yummy!! Thank you. I have searched for the right butternut soup. THIS is the winner! Happy Thanksgiving, Gina!

  31. Oh my, oh my, oh my! I am torn between wanting to have everyone taste this and greedily saving it all for myself!
    Changes: I used a 16 oz. package of refrigerated pre-cut butternut squash, and used half a yellow onion instead of shallots. That’s it. This is the most fabulous soup I have ever tasted!

  32. Delicious. Great idea to just cook squash with the skin. Easy to peel after it’s  cooked. 
    I’ll definitely make this again

  33. Hey Gina, I accidentally put all the ingredients into the slow cooker (coconut milk, nutmeg and salt, which should be added after the coking process) will this still work out and taste fine? I hate to waste food.

  34. Saw this on Instagram this morning and had everything needed. Tossed the ingredients in the crockpot and it is delicious!  So easy! Thank you – another winning recipe 

  35. This looks wonderful! Could I substitute a 10 ounce bag of frozen butternut squash for the fresh squash used in this recipe or would I need a larger? or smaller? bag. Thanks.

  36. Can you use frozen butternut squash?

  37. Can we use the instant pot for this? 

    • Such a simple and easy recipe. I made 1 1/2 times the recipe since I had a large butternut squash. I let puree mixture sit in the slow cooker for about 2 hours after I pureed it and added all the seasons. The soup was delicious ,my family loved it. We served it alongside grilled cheese sandwiches.

    • We made this using an Instant Pot and it turned out great. I peeled and quartered the squash and cooked it with the pear, shallots, ginger and broth on high for 20 minutes and then let it natural release for 10 minutes before immersion blending it with the coconut milk and nutmeg. 

      • Just followed your lead and it turned out great!

      • I forgot to setup my slow cooker with the ingredients, so I was really happy to find IP tips in the comment section, thanks for posting the details! The soup turned out delicious.

  38. Looks delicious – Do you use canned coconut milk or the milk-alternative type in a carton? Thank you!

  39. Can you use pre-chopped fresh butternut squash in the soup?  If so how would you adjust the cooking time.
    Thank you,
    Joan

  40. I saw this recipe pop up on Instagram today and it reminded me I had a butternut squash waiting to be prepared and some persimmons going bad. I immediately made it, but replaced the pear with persimmon and added a few carrots since my squash was nowhere near 2 lbs. Lastly, I didn’t have the coconut milk, so I made cashew cream. I know that’s a lot of changes to Gina’s recipe, but I can’t get over how good it is. It was inspired by her recipe, and still deserves 5 stars. This is much creamier than some of the other soups I’ve made and mine turned out to be 2 points (blue) and made 4 servings. Yum!