This Slow Cooker Butternut Squash Soup with sweet pears 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 Squash Soup with Pear
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.
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.
More Butternut Squash Recipes You’ll Love:
- Kale and Butternut Squash Salad with Pears and Almonds
- Stuffed Turkey Breasts with Butternut Squash and Figs
- Vegetarian Enchiladas with Butternut Squash and Black Beans
- Butternut Squash Mac and Cheese
- Butternut Squash Gratin
Slow Cooker Butternut Pear Soup
- 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
- Place the squash, pears, shallots, ginger and broth in the slow cooker.
- 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.