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Slow Cooker Butternut Squash & Pear Soup

Inspired by: Gina Homolka. Use the recipe below or check out the Nutritional App to find other quick & easy soup ideas. This recipe is 100% electric!


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.

Yields: 2 1/2 cups | PREP: 10 min | COOK: 4-8 hours | TOTAL: 4-8 hours & 10 mins


▢ 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 Electric Vegetable Broth**

▢ 1/2 cup coconut milk, plus more optional for garnish

▢ pinch of ground clove

▢ 1/4 teaspoon pure sea salt

* optional

**see Ultimate Nutritional Guide App for approved foods & recipes


  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 clove.

  5. Blend in a blender or using an immersion blender until smooth.

  6. Season with 1/4 teaspoon salt and cayenne pepper and garnish with more coconut milk, if desired



  • Top with extra coconut cream!


*Like this recipe? Get access to over 200 more recipes, guides, and tools with our Ultimate Nutritional Guide App! Download today!

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