Slow Cooker Butternut Pear Soup

Name: Slow Cooker Butternut Pear Soup
Total time: 485 min
Yield: 6 servings
Cuisine: Indonesian
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

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.

⏱️ 485 min 🔪 Prep: 5 min 🔥 Cook: 480 min 📊 Hard 👁️ 16 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

6 servings

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

Steps

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.