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Creamy Pear and Butternut Squash Soup

4 from 1 vote
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 4


  • Slow Cooker
  • Immersion blender


  • 2 tablespoons olive oil
  • 2 shallots (diced)
  • 1-2 garlic cloves (minced)
  • 4 cups butternut squash (peeled and cubed)
  • 1 ½ cups Royal Riviera Pears (cubed)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 cups low-sodium vegetable stock
  • cup heavy cream (plus extra for drizzling)
  • 2 green onions (thinly sliced)


  • Add the olive oil, shallots, garlic, squash, and pear cubes to your slow cooker. Season with salt and 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. And if you have neither, use a whisk and work those forearms.
  • Keep the soup on the warm setting and stir in the cream. Taste and season additionally if desired.
  • To serve, ladle into bowls and drizzle with an extra dollop of cream. Top with the sliced green onions and serve.
Course: Soup
Keyword: butternut squash
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