Slow Cooker Butternut Squash Pear Soup

This slow cooker butternut squash pear soup is a little sweet  and a little savory. You can also make this vegan soup recipe in the Instant Pot.

I already have a butternut squash recipe on this blog but I it contains bacon. I get asked all the time for vegan/vegetarian slow cooker or instant pot recipes so it was important to me that this one be not just paleo and whole30 but completely meatfree as well.

I recently found myself sitting on a 5+ pounds of butternut squash so to switch things up, I grabbed some pears too. This took a few tries to get right. The first two times, the soup was good but it just tasted like regular butternut squash soup. It wasn’t until I upped the pears to an almost 1:1 ratio with the squash that I finally felt like the pears had a place in the recipe. If you want your soup to have more of a squash taste, use less pear.

I suggest either bosc or bartlett pears for this recipe. If you want your soup to be thinner, add a 1/2 cup more broth. Don’t worry about chopping your squash, pears, and onion perfectly before adding them because everything is going to get blended down anyway.

Slow Cooker Butternut Squash Pear Soup

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• Author: Shannon Epstein
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 6 1x

Ingredients

Units USM Scale 1x2x3x

• 2 pounds butternut squash, peeled & chopped
• 1 1/2 pounds pears peeled & chopped
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 5 cups low-sodium vegetable broth
• 1 teaspoon dried sage
• 1 1/2 teaspoon salt (or more)
• 1/4 teaspoon yellow curry powder
• 1/4 teaspoon pepper
• 1 bay leaf

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Instructions

Slow Cooker

1. Add all the ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Using a blender or immersion blender, process until smooth.

Instant Pot

1. Add all remaining ingredients to the Instant Pot. Stir to mix well.
2. Close lid and seal valve. Set high pressure and cook for 20 minutes.
3. Natural release pressure for 5 minutes then manually the remaining pressure.
4. Let the soup cool slightly. Using a blender or immersion blender, process until smooth.

Notes

Cook time calculated for slow cooker.

When using the Instant Pot, make sure liquid is below the maximum line.

Nutrition

• Serving Size:
• Calories: 161
• Sugar: 9.3 g
• Sodium: 369.8 mg
• Fat: 4.1 g
• Saturated Fat: 0.8 g
• Carbohydrates: 29.5 g
• Fiber: 5 g
• Protein: 6.7 g
• Cholesterol: 0 mg

After everything is done cooking, I like to use my  Hamilton Beach 2-Speed Hand Blender immersion blender directly in the slow cooker or Instant pot base. It will blended it in a matter of minutes. You can also pour the entire contents of the slow cooker into a blender or food processor and process until smooth.

I used a  3.5-quart slow cooker for this recipe.

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