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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Slow Cooker Butternut Pear Soup

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
Keywords: butternut squash, butternut squash soup, dairy free soup, slow cooker vegan soup

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80 comments

  1. One of the best butternut squash soups ever! Shared some with my neighbor and how she is also obsessed with this soup.  Thanks Gina, all your recipes are amazing!

  2. This is one of my favorite soups for Fall!!!! 

  3. OMG. So delicious. So healthy. I never cook with coconut milk bc of high calories. But one cup for the whole pot works perfectly and brings such a creamy texture to the butternut squash soup while the pears bring a touch of sweetness. I will be making it again. 

  4. What would the timing be if I used an instant pot instead of a slow cooker to cook the whole soup?

  5. Super yummy. I added wild ride and andouille sausage 

  6. Easy and delicious. Added a little bit of ground cayenne pepper which gave it a nice bite!

  7. Made this for our Christmas soup.  I made some modifications though.  I cooked the first part of the recipe in my Instant Pot for 10 minutes on High with a natural release.  Then peeled the squash and transferred all to a pot to simmer on the stove following the remaining directions given.  I did add a bit more salt to taste and a little maple syrup to add a bit of sweetness.  Delicious!  Thanks for an other wonderful receipt from Skinny Taste!

  8. Delicious! I made the recipe as-written, but added a green apple (diced) at the beginning to add acidity. My only issue was that, after the butternut squash was cooked, it was very hard for me to get the skin off without taking too much of the squash puree with it or tearing the skin into tiny pieces- I ended up using forks and spoons and made a bit of a mess. Next time, I will peel the squash before I make the soup but otherwise delicious! Serving with rosemary no-knead bread.

  9. Another Delicious skinny taste recipe! I used lite coconut milk and ground ginger instead of fresh. Tasted great and perfect for fall 

  10. Didn’t love this. Way too thin; I may have been overzealous with the blender and I used light coconut milk, so maybe that was part of the problem. It also
    Seemed to have a slightly bitter taste.

  11. Where did all my SAVED recipes go? Can’t find them and Relish says I have no saved recipes, frustrating 

  12. Amazingly simple and delicious.