Ingredients
-
2
-
2
-
2
-
1
-
2 1/4
-
1/2
-
-
1/4
-
-
-
-
-
-
-
Directions
I recently had dinner at my neighbors, and she made a butternut squash soup with hints of ginger and sweetness from pear. Her soup inspired this recipe, which is slightly adapted from this butternut squash soup. The results were wonderful a perfect addition to your holiday table. For some other variations on butternut squash soup, try my Butternut Squash Soup with Sage and Coconut Curry Butternut Squash Soup.,This is so easy to make, no need to peel the butternut squash. Just cut it in half, scoop out the seeds and add it to the slow cooker with the rest of the ingredients. Once its cooked, scoop the squash out with a spoon and toss the skin. An easy dump and go slow cooker recipe!,Butternut Squash: I cook the halved butternut squash along with the pears, shallot, ginger, and broth in a slow cooker. This method saves a lot of time and effort because its much easier to scoop the cooked squash out of the skin rather than peeling and dicing a raw squash.,Kale and Butternut Squash Salad with Pears and Almonds,Stuffed Turkey Breasts with Butternut Squash and Figs,Vegetarian Enchiladas with Butternut Squash and Black Beans,Butternut Squash Mac and Cheese,Butternut Squash Gratin
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Steps
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1
Done
|
Cook on Low For 8 Hours or High 4 Hours, Until Soft and Cooked Through, a Knife Should Easily Be Inserted |
|
2
Done
|
Remove Squash from Skin and Discard the Peel. |
|
3
Done
|
Stir in Coconut Milk and Nutmeg. |
|
4
Done
|
Blend in a Blender or Using an Immersion Blender Until Smooth. |
|
5
Done
|
Season With 1/4 Teaspoon Salt and Black Pepper and Garnish With More Coconut Milk, If Desired. |
