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Butternut Pear Soup

This week we are excited to be sharing a simple soup recipe made in the slow cooker! Serve alone or with a sandwich for lunch, or even as an appetizer! The evenings are becoming colder and soon winter will be here. Warm up on a chilly evening with this dairy free, gluten free and vegetarian recipe! Fresh wholesome ingredients means great tasting food.

Give this one a try and let us know what you think! Bonus points if using some of your remaining Hildreth Farms squash!

Prep Time: 5 mins

Cook Time: 8 hours


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

What to Do:

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 nutmeg.

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

6. Season with 1/4 teaspoon salt and black pepper and garnish with more coconut milk, if desired. Or even sunflower seeds!

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