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Creamy Pear and Butternut Squash Soup

Creamy Pear and Butternut Squash Soup

Name: Creamy Pear and Butternut Squash Soup
Prep time: 10 min
Cook time: 6 h
Yield: 4 servings

Jessica Merchant | Dinner, Lunch, Appetizers, Pears |American

It's soup season! Warm up with this creamy Pear and Butternut Squash Soup featuring buttery Harry & David Royal Riviera Pears.

We're in the deep heart of soup season and we couldn't be more thrilled. We're also still in the thick of squash season, which makes us even happier. Butternut squash is not just a fall vegetable that can only be cooked in dishes before the holidays, it can be used whenever! One of our favorite things about squash is that it can take on both sweet and savory flavors. We love to combine it with things like caramelized onions and spicy garlic sauce, to mix it with tons of cheese, or even top it with a casserole of sugary candied pecans.

We knew that cooking some squash down until tender with a few chopped Royal Riviera Pears would result in a delicious sweet and savory soup! Not only is this butternut squash soup ridiculously silky and delicious, it could not be easier to make. You throw everything in the slow cooker and let it go for a few hours. The squash and pear cubes break down into the broth and with one simple blend, you have silky, melt-in-your-mouth soup. What makes it even better is a small pour of cream to give it some richness. A few more drops of cream on top with some super thinly sliced scallions make it the perfect winter meal.

Creamy Pear and Butternut Squash Soup

Prep Time: 10 minutes | Cook Time: 6 hours | Total Time: 6 hours

Vegetarian

Ingredients

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

Instructions

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: 4 bowls of soup

Serves: 4 servings