Recipe of the Week - Slow Cooker Butternut Pear Soup

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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

Directions

  • 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.

Nutrition Information

  • Serving Size: 1 1/4 Cups

Nutrition Facts:

  • Calories: 132

  • Carbohydrates: 25.5g

  • Protein: 3g

  • Fat: 3g

  • Saturated Fat: 2.5

  • Sodium: 275mg

  • Fiber: 6g

  • Sugar: 10g