Name: Healthy Butternut Squash Slow Cooker Soup with Fennel and Pear (Easy & Flavorful!)
Ingredients: 20 oz butternut squash, cubed; 1 large fennel bulb, white part only, core and root cut out, then chopped; 2 small pears, peeled and chopped; 1 medium onion, peeled and chopped; 2 inches of ginger root, peeled and sliced; 4 large cloves garlic, minced; 4 cups vegetable or chicken broth; 1 tsp Kosher salt; ½ tsp fresh ground pepper; Plain Greek Yogurt – Optional

Description

Makes 6-8 servings

Ingredients

Scale

20 oz butternut squash, cubed
1 large fennel bulb, white part only, core and root cut out, then chopped
2 small pears, peeled and chopped
1 medium onion, peeled and chopped
2 inches of ginger root, peeled and sliced
4 large cloves garlic, minced
4 cups vegetable or chicken broth
1 tsp Kosher salt
½ tsp fresh ground pepper
Plain Greek Yogurt – Optional

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Instructions

Put the butternut squash, fennel, pears, onion, ginger root, garlic, and broth in the slow cooker. Cook on high for 3-4 hours, or on low for 5-6 hours.
Once soup is cooked, puree with an immersion blender or in batches with a standard blender. Take care when blending the hot soup!
Add salt and pepper. Taste and adjust seasoning as necessary.
Add optional Greek yogurt, if using. Serve.