Creamy and smooth, this Butternut Squash & Pear Soup is the thing to make when you are craving something simple and wholesome but don’t have time to hover over the stove. Packed with seasonal produce and accented with warm spices, this soup basically tastes like autumn in a bowl.
This Slow Cooker Butternut Squash & Pear Soup comes together quickly and cooks along on its own with absolutely no attention required for 8 full hours (or 4-5 hours on HIGH). You can make the prep even faster by using pre-peeled fresh squash. As for the flavor, it’s slightly sweet, nicely squash-y and a welcome twist on the more typical squash-and-apple combo.
Disclosure: We were not paid to write this post; all thoughts and the recipe are our own. Pacific Foods provided us with samples of their products only (although we were already familiar with them and have recommended them in the past).
There’s something so satisfying about a simple, pureed soup. Without a lot of texture to draw your attention, the ingredients need to stand on their own. That’s why we love Pacific Natural Foods brand broths. They are high quality, have excellent flavor and then there’s the gluten-free aspect—lots of broths are not gluten-free, as you probably know. In this recipe I used three of the smaller 8-oz. size Pacific Organic Vegetable Broth packages (they come in a handy 4-pack). Using these gave me the exact amount I needed and no open container of leftover broth hanging out in my fridge. By the way, since we used vegetable broth and not chicken broth (which is quite common in butternut soup), the only modifications needed for a dairy-free or vegan soup are to replace the butter with oil and use soy milk instead of half-and-half.
If you’re feeling fancy, gussy up your soup with a frizzled sage garnish (or just some fresh sage, like I did in this photo) or a drizzle of creme fraiche if you like. Usually we keep it easy with a simple combo of chopped chives and a dash of additional nutmeg or cinnamon (smoked paprika would be tasty option here as well).
Whether you serve this as a starter or a simple lunch or dinner, feel free to make it ahead—it keeps nicely for several days in the refrigerator. To freeze, leave out the cream, then stir it into the puree when heating to serve.