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.
