Ingredients

  • 1 large winter squash*
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 3 carrots
  • 2 Concorde pears**
  • 1/2 of a large yellow onion
  • 2 cups chicken stock
  • 1 cup low sodium vegetable stock
  • 1 tsp cinnamon
  • 1 tsp salt
  • Dash of pepper
  • 1 tbsp pure maple syrup

This healthy crock pot soup recipe marries pears with squash and carrot to create a lighter meal for the fall and winter seasons.

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  • Yield
    12-14 servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    Mains, Pears, Vegetarian, Winter.
  • Level
    Easy

This healthy crock pot soup recipe marries pears with squash and carrot to create a lighter meal for the fall and winter seasons.

Instructions

  1. Place 2 tbsp olive oil in bottom of slow cooker. Turn slow cooker to medium heat.
  2. Peel and chop squash into 2-inch cubes. Peel carrots and slice into 1/2 inch rounds. Peel, core and slice pears into 1-inch cubes. Finely dice 1/2 of a large yellow onion. Add everything to slow cooker.
  3. Mince 3 cloves of garlic. Add to slow cooker.
  4. Pour 2 cups of chicken stock and 1 cup of unsalted vegetable stock into slow cooker. Add cinnamon, maple, salt, and pepper to taste.
  5. Cover and cook on medium heat setting for 4 hours, before returning to the keep warm setting. Use an immersion blender to puree the soup if you desire a smoother consistency. Serve warm.
  6. OPTIONAL: Just before serving, sauté the remaining half of the yellow onion. Slice the onion thinly and add 1 tbsp of butter to a small sauté pan on medium heat. Brown the onions for 10-12 minutes, reduce the heat to low, and add 1 tbsp of maple syrup. Use this as a garnish for the soup.

Recipe Notes:

*A hubbard squash was used for this soup, but could easily be substituted by butternut or acorn squash.

**Use d’Anjou or Bartlett as substitutes.