Over medium heat, melt better and sauté onions until they are light brown. In crock pot: combine cooked onions and butter, butternut squash, pears, broth, salt, pepper, nutmeg and cinnamon. Cook on low for 6 to 7 hours or on high for 3 to 4.
Use an immersion blender to puree the soup until it’s a smooth, uniform texture.
Stir almond milk or yogurt into the soup, allowing a little time for it to warm in the crockpot.
Recipe Yields: 8 Servings
Store soup in the fridge for up to 5 days. Soup can also be stored in the freezer for up to three months.
Butternut squash is an excellent source of calcium, iron, and vitamins B and C.