Slow Cooker Butternut Squash Pear Soup
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 1x
Ingredients
Units
Scale
- 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
Instructions
Slow Cooker
- Add all the ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Using a blender or immersion blender, process until smooth.
Instant Pot
- Add all remaining ingredients to the Instant Pot. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 20 minutes.
- Natural release pressure for 5 minutes then manually the remaining pressure.
- 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