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Slow Cooker Butternut Pear Soup

4.79 from 51 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

Cook Time: 8

Total Time: 8 5

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: 11/4 cups, Calories: 132kcal, Carbohydrates: 25.5g, Protein: 3g, Fat: 3g, Saturated Fat: 2.5g, Sodium: 275mg, Fiber: 6g, Sugar: 10g

- WW Points: 2

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