YIELD:6 SERVINGS
COURSE:Dinner, Lunch, Soup
CUISINE:American
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
INSTRUCTIONS
- 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.
Serving: 11/4 cups, Calories: 132kcal, Carbohydrates: 25.5g, Protein: 3g, Fat: 3g, Saturated Fat: 2.5g, Sodium: 275mg, Fiber: 6g, Sugar: 10g
