Soup season is upon us, and there’s nothing quite like the comforting embrace of a bowl of warm, creamy goodness to fend off the chilly winds. While scrolling through endless TikTok recipes, I stumbled upon this gem—Creamy Slow Cooker Butternut Pear Soup. It’s like a warm hug from your favorite sweater, with a hint of sweet pear that surprises you in the best way.
Steps
- Cut the butternut squash in half and remove the seeds. Place it in the slow cooker along with diced pears, quartered shallots, grated ginger, and your choice of broth.
- Set the slow cooker to low and cook for 8 hours or opt for a quicker cook on high for 4 hours. You’ll know it’s ready when a knife easily pierces the squash.
- Once cooked, scoop out the squash from its skin and discard the peel. Stir in coconut milk and a pinch of nutmeg for added flavor.
- Puree the mixture until smooth using either an immersion blender directly in the slow cooker or in batches with a regular blender. Finally, season with salt and pepper, and garnish with additional coconut milk if desired.
Ingredients
- 2 pounds of butternut squash, halved and seeds removed (approximately 1 medium squash)
- 2 small ripe pears, peeled, cored, and diced
- 2 large shallots, quartered
- 1 tablespoon of freshly grated ginger
- 2 1/4 cups of chicken or vegetable broth (or 1 1/2 tablespoons of Better Bouillon mixed with water)
- 1/2 cup of coconut milk, with additional optional for garnish
- A pinch of nutmeg
- 1/4 teaspoon of kosher salt
Nutritional Values
Calories: 792 kcal | Carbohydrates: 153 g | Protein: 18 g | Fat: 18 g | Saturated Fat: 15 g | Sodium: 1650 mg | Fiber: 36 g | Sugar: 60 g
FAQ
- Do I need to peel the butternut squash before cooking it in the slow cooker?
- No, there’s no need to peel the butternut squash. Simply cut it in half, remove the seeds, and place it in the slow cooker. After cooking, you can easily scoop out the flesh and discard the skin.
- Can I use a regular blender instead of an immersion blender to puree the soup?
- Yes, you can use a regular blender. Just make sure to cool the soup slightly before blending. Fill the blender halfway, remove the rubber stopper, and cover with a towel while blending to avoid any splattering.
- How should I freeze the butternut squash soup for later use?
- Allow the soup to cool completely, then transfer it into freezer-safe containers. It can be stored in the freezer for up to six months. When ready to use, thaw the soup in the refrigerator overnight and reheat on the stove or in the microwave.
- What are some good pairings to serve with this butternut squash soup?
- This soup pairs well with your favorite bread, or you can serve it alongside a salad or a sandwich, such as an Open-Faced Turkey Melt. For a full meal, consider pairing it with a fall entrée like Turmeric Roasted Chicken and Sweet Potatoes or Beef and Mushroom Ragu with Spaghetti Squash.
- What can I use as a substitute for coconut milk to keep the soup creamy and vegan?
- If you prefer not to use coconut milk, you can substitute it with cashew cream to maintain the creamy texture while keeping the soup vegan and dairy-free.
Tips
- No Need to Peel: Save time by not peeling the butternut squash. Simply cut it in half, remove the seeds, and cook it in the slow cooker. Once it’s done, the squash can be easily scooped out from the skin.
- Blending Tips: Use an immersion blender directly in the slow cooker for a mess-free experience. If you prefer a regular blender, allow the soup to cool slightly, blend in batches, and leave the rubber stopper off the lid, covering it with a towel to prevent splashes.
- Freezing the Soup: After cooling, transfer the soup to containers that are safe for freezing. It can be stored for up to six months. When ready to eat, thaw it overnight in the fridge and reheat.
- Enhance Flavor with Coconut Milk: Adding coconut milk will make the soup creamier while keeping it vegan. You can also use cashew cream as an alternative if desired.
Equipment
- Slow Cooker
- Immersion Blender
