Creamy Pear and Butternut Squash Soup

Creamy Pear and Butternut Squash Soup

( Jessica MerchantDinner, AppetizersAmerican )

It's soup season! Warm up with this Pear and Butternut Squash Soup recipe from Jessica Merchant, blogger of How Sweet It Is.

Creamy Pear and Butternut Squash Soup

Prep Time: n/aCook Time: n/aTotal Time: n/aVegetarianDiet


2 tablespoons olive oil 2 shallots, diced 1-2 garlic cloves, minced 4 cups butternut squash cubes 1 cups Royal Riviera Pear cubes � teaspoon salt � teaspoon pepper 4 cups low-sodium vegetable stock 2/3 cup heavy cream, plus extra for drizzling 2 green onions, thinly sliced


Add the olive oil, shallots, garlic, squash and pear cubes in the crock of your slow cooker. Toss with the salt and the pepper. Add the stock and cover, cooking on low for 4 to 6 hours, until the pears and squash are super tender. Take an immersion blender and gently blend the contents of the soup until creamy and pureed. If you don't have an immersion blender, carefully scoop the contents into a blender and blend until pureed. Keep the soup on the warm setting and stir in the cream. Taste and season additionally if desired. You might want a little more salt or pepper! To serve, ladle into bowls and drizzle with an extra drop of cream. Top with the sliced green onions and serve.

MAKES: n/a



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