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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!
Description:
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
Ingredients:
â–¢ 2 lbs butternut squash, halved, seeds removed (1 medium)
â–¢ 2 small ripe pears, peeled, cored and diced
â–¢ 2 large shallot, quartered
â–¢ 1 tablespoon fresh grated ginger
â–¢ 2 1/4 Electric Vegetable Broth**
â–¢ 1/2 cup coconut milk, plus more optional for garnish
â–¢ pinch of ground clove
â–¢ 1/4 teaspoon pure sea salt
* optional
**see Ultimate Nutritional Guide App for approved foods & recipes
Preparation:
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 clove.
Blend in a blender or using an immersion blender until smooth.
Season with 1/4 teaspoon salt and cayenne pepper and garnish with more coconut milk, if desired
Notes:
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!
