Slow Cooker Butternut Pear Soup (Dairy-free)

This slow cooker butternut pear soup with a hint of ginger is vegan and dairy-free and so easy to prepare. Ideal as a starter or as a meal with a salad or sandwich.

Slow cooker butternut pear soup

I recently had dinner with my neighbor and she made a butternut pumpkin soup with a hint of ginger and sweetness from pears. Their soup inspired this recipe, which is slightly adapted to this butternut squash soup. The results were wonderful – a perfect addition to your holiday table. For some other variations on butternut pumpkin soup, try my butternut pumpkin soup with sage and coconut curry butternut pumpkin soup.

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This is so easy to do that there is no need to peel the butternut squash. Just cut it in half, scoop out the seeds, and put it in the slow cooker with the remaining ingredients. Once it's cooked, scoop out the pumpkin with a spoon and toss the skin. A simple dump and go slow cooker recipe!

Vegan butternut squash soup ingredients

Butternut squash: I cook the halved butternut squash along with pears, shallots, ginger and broth in a slow cooker. This method saves a lot of time and effort, as it is much easier to scoop the cooked pumpkin from the skin than it is to peel and dice a raw pumpkin.

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. You can use cashew cream instead if you'd like.

nutmeg: I add a pinch of nutmeg for its warm, nutty taste.

Mix the soup with a hand blender against a normal mixer?

You can puree the cooked pumpkin and pears with either a hand blender or a regular blender. If you're using an immersion blender, you can do this right in the slow cooker until it's smooth and has less dirt.

If you'd rather use a stand mixer, you may need to puree in batches to make sure the soup doesn't explode in the mixer. Slightly cool the soup ingredients and fill the mixer about halfway, remove the rubber stopper from above and cover it with a towel before switching it on.

Freeze

Let the soup cool down and transfer to freezer-safe containers. Freeze for up to 6 months. Thaw in the refrigerator overnight and heat in the microwave or stove.

What to serve with butternut squash soup

This butternut squash pear soup goes great with your favorite bread or a salad or sandwich like this open-faced turkey melt. If served as an appetizer for dinner, this soup is delicious with a leisurely starter like roast turmeric chicken and sweet potatoes or beef and mushroom ragu with spaghetti squash.

More Butternut Squash Recipes You'll Love:

Slow cooker butternut pear soup

Preparation time: 5 min

Cooking time: 8th hours

Total time: 8th hours 5 min

This slow cooker butternut pear soup with a hint of ginger is vegan and dairy-free and so easy to prepare. Ideal as a starter or as a meal with a salad or sandwich.

• 2 lbs Butternut squash, halved, seeds removed (1 medium)
• 2 small ripe pears, peeled, cored and diced
• 2 large shallot, quartered
• 1 tablespoon freshly grated ginger
• 2 1/4 Cup Chicken or vegetable broth, or 1-1 / 2 tbsp better bouillon with water
• 1/2 Cup Coconut milk, plus more optional for garnish
• prize nutmeg
• 1/4 teaspoon kosher salt

• Put the pumpkin, pears, shallots, ginger and stock in the slow cooker.

• Cook on low for 8 hours or on high for 4 hours until soft and cooked through. A knife should be easy to insert.

• Remove the pumpkin from the skin and discard the peel.

• Stir in coconut milk and nutmeg.

• Mix in a blender or hand blender until smooth.

• Season with 1/4 teaspoon salt and black pepper and garnish with more coconut milk if desired.

Portion: 11/4 cups, Calories: 132kcal, Carbohydrates: 25.5G, Protein: 3G, Fat: 3G, Saturated fatty acids: 2.5G, Sodium: 275mg, Fiber: 6thG, Sugar: 10G

Blue Smart Points: 2

Green Smart Points: 2

Purple Smart Points: 2

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

sent 17th November 2020 by Gina