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
  • Cuisine
    American
  • In Category
    Dinner
  • Level
    Easy

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.
  3. Add everything to slow cooker. 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.
  6. Use an immersion blender to puree the soup if you desire a smoother consistency. Serve warm.
  7. 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.

Notes:

  1. A hubbard squash was used for this soup, but could easily be substituted by butternut or acorn squash.
  2. Use d’Anjou or Bartlett as substitutes.

Nutritional Information

Per Serving

  • Calories: 74
  • Fat Content: 3g
  • Cholesterol Content: 0mg
  • Sodium Content: 416mg
  • Carbohydrate Content: 12.2g
  • Fiber Content: 2.5g
  • Sugar Content: 7,4g
  • Protein Content: 1.1g