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Slow Cooker Butternut Pear Soup
4.76
from
45
votes
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.
Prep Time:
5
minutes
mins
Cook Time:
8
hours
hrs
Total Time:
8
hours
hrs
5
minutes
mins
Yield:
6
servings
Course:
Dinner, Lunch, Soup
Cuisine:
American
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.
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.
Video
Nutrition
Serving:
1
1/4 cups
,
Calories:
132
kcal
,
Carbohydrates:
25.5
g
,
Protein:
3
g
,
Fat:
3
g
,
Saturated Fat:
2.5
g
,
Sodium:
275
mg
,
Fiber:
6
g
,
Sugar:
10
g
- WW Points:
2