Slow Cooker Butternut Pear Soup

About This Recipe

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.

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

1. Place the squash, pears, shallots, ginger and broth in the slow cooker.
2. Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
3. Remove squash from skin and discard the peel.
4. Stir in coconut milk and nutmeg.
5. Blend in a blender or using an immersion blender until smooth.
6. Season with 1/4 teaspoon salt and black pepper and garnish with more coconut milk, if desired.