Slow Cooker Butternut Squash Pear Soup – Comfort Clean Food Recipe Made Easy

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Some recipes just feel like a cozy sweater for your insides. This Slow Cooker Butternut Pear Soup? It’s basically autumn in a bowl—with zero drama and very little effort. We’re talking sweet butternut squash, juicy pears, and a gentle kick of ginger that wakes everything up without stealing the show. It’s vegan, dairy-free, and somehow still tastes like it should come with a fireplace and fuzzy socks.

Here’s the real magic: you don’t even have to peel the squash. Yep, you read that right. Slice it in half, scoop out the seeds, and drop it straight into the slow cooker. No wrestling with a vegetable peeler. No questionable knife skills required. Once it’s soft and dreamy, just scoop the flesh out and toss the skin. That’s it. An honest-to-goodness dump-and-go situation. Butternut Squash Soup Slowcooker doesn’t get easier than this.

This Healthy Butternut Squash Soup Crockpot recipe works beautifully as a starter, but don’t box it in. Pair it with a crisp salad or a hearty sandwich and call it dinner. It fits right in with your favorite Butternut Squash Recipes Crockpot Slow Cooker collection, and FYI, it might edge out that classic Butternut Squash Apple Soup Crockpot you’ve been loyal to for years.

Love experimenting? Think of this as the cozy cousin to Slow Cooker Butternut Squash And Sweet Potato Soup or other Butternut Squash Recipes Soup Slow Cooker fans swear by. It’s clean, simple, and seriously satisfying—basically Crock Pot Butternut Squash Soup Clean Food Crush vibes without the fuss.

So grab your squash, your pears, and your trusty Squash Soup Slow Cooker. Let it bubble away while you live your life. IMO, that’s the kind of cooking we all need more of.

 

Yield: 6

Slow Cooker Butternut Squash Pear Soup - Comfort Clean Food Recipe Made Easy

Slow Cooker Butternut Squash Pear Soup - Comfort Clean Food Recipe Made Easy
Prep Time 5 minutes
Cook Time 8 hours
Total Time 5 minutes

Ingredients

  • 2 pounds butternut squash (about 1 medium), cut in half with seeds scooped out
  • 2 small ripe pears, peeled, cored, and chopped
  • 2 large shallots, cut into chunks
  • 1 tablespoon freshly grated ginger
  • 2 1/4 cups chicken or vegetable broth (or 1 1/2 tablespoons Better Than Bouillon mixed with water)
  • 1/2 cup coconut milk, plus extra for topping if you like
  • A small pinch of nutmeg
  • 1/4 teaspoon kosher salt, plus black pepper to taste

Instructions

Add the halved squash, chopped pears, shallots, ginger, and broth directly into your slow cooker. No fancy layering required—just get everything in there.

Cover and cook on low for about 8 hours or on high for 4 hours. The squash should turn very tender; you should be able to slide a knife in easily without resistance.

Once fully cooked, lift the squash halves out and scoop the soft flesh away from the skins. Discard the skins and return the squash to the slow cooker.

Pour in the coconut milk and sprinkle in the nutmeg. Stir to combine.

Blend the mixture until completely smooth. Use an immersion blender right in the pot, or carefully transfer everything to a countertop blender in batches.

Finish by adding the salt and a little black pepper. Taste and adjust if needed. Ladle into bowls and drizzle with extra coconut milk for a simple, creamy garnish.

© Maria
Category: Soups

 

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