Slow Cooker Butternut Pear Soup
This delightful Slow Cooker Butternut Pear Soup features a subtle touch of ginger, making it both vegan and dairy-free. It's incredibly easy to prepare, making it a perfect choice for a starter or a satisfying main course when paired with a fresh salad or a hearty sandwich.
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Ingredients
- 2 lbs butternut squash
- 2 small ripe pears
- 1/2 cup coconut milk
- pinch nutmeg
- 1/4 teaspoon kosher salt
- 2 large shallot
- 1 tablespoon fresh grated ginger
- 2 1/4 cup chicken or vegetable broth
Instructions
- 1
Add the butternut squash, pears, shallots, ginger, and broth into the slow cooker.
- 2
Set the cooker to low and let it simmer for 8 hours, or on high for 4 hours, until everything is tender and easily pierced with a knife.
- 3
Carefully scoop the squash out of its skin and discard the outer layer.
- 4
Incorporate coconut milk and a pinch of nutmeg into the mixture.
- 5
Blend the soup using a standard blender or an immersion blender until it reaches a creamy consistency.
- 6
Adjust the flavor with 1/4 teaspoon of salt and black pepper, and if you wish, drizzle extra coconut milk on top for garnish.