Save A velvety, gently spiced soup blending the natural sweetness of butternut squash and ripe pears—perfect for chilly days and festive gatherings.
The first time I made this soup was on a rainy autumn evening. The comforting aroma filled the kitchen and we couldn&t wait to ladle big bowls of this golden soup. Since then, it&s become a staple for cool nights and holiday dinners.
Ingredients
- Butternut squash: 1 medium (about 2 lbs), peeled, seeded, and cubed
- Pears: 2 ripe, peeled, cored, and chopped
- Yellow onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Vegetable broth: 4 cups (gluten-free if needed)
- Coconut milk or heavy cream: 1/2 cup
- Olive oil: 2 tbsp
- Ground ginger: 1/2 tsp
- Ground cinnamon: 1/4 tsp
- Salt and black pepper: To taste
- Garnish (optional): Chopped chives or parsley, toasted pumpkin seeds, coconut milk or cream for drizzling
Instructions
- Prepare aromatics:
- Heat olive oil in a large pot over medium heat. Add onion and garlic. Sauté for 3–4 minutes until soft and translucent.
- Add squash and pears:
- Add butternut squash and pears. Cook for 5 minutes, stirring occasionally.
- Season:
- Stir in ginger, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
- Add liquid and simmer:
- Pour in vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes, until squash and pears are very tender.
- Blend:
- Remove from heat. Use immersion blender to puree soup in the pot, or transfer to blender in batches, until smooth.
- Finish and taste:
- Stir in coconut milk or heavy cream. Taste and adjust seasoning as needed. Heat gently if required before serving.
- Serve:
- Ladle into bowls and garnish with chopped herbs, pumpkin seeds, and extra coconut milk or cream if desired.
Save My kids always love helping blend the soup, and it&s a dish that brings everyone together at the table. The bright color and sweet aroma make it a favorite for both family meals and guests.
Required Tools
Large pot, chefs knife, cutting board, immersion blender or standard blender, ladle
Allergen Information
Contains: Tree nuts if coconut milk is used, dairy if heavy cream is used. This recipe is gluten-free if using certified gluten-free broth. Always check product labels for allergens.
Nutritional Information
Per serving: Calories: 210, Total Fat: 7 g, Carbohydrates: 37 g, Protein: 3 g
Save This soup is a true crowd-pleaser and stores beautifully in the fridge for easy leftovers. Enjoy its warming flavors all season long.
Common Questions
- → Can I use apples instead of pears?
Yes, swapping pears for apples offers a subtle difference, adding a slightly tart note to the soup while maintaining its creamy texture.
- → What is the best way to puree the soup?
Using an immersion blender directly in the pot ensures smooth consistency, but transferring in batches to a standard blender also works effectively.
- → How can I make this dish vegan?
Use coconut milk instead of heavy cream to keep the soup plant-based while maintaining a creamy finish.
- → What spices enhance the flavor here?
Ground ginger and cinnamon provide a gentle warmth that complements the natural sweetness of the squash and pears.
- → Are there any recommended garnishes?
Chopped chives or parsley and toasted pumpkin seeds add fresh, crunchy contrasts that elevate the presentation and flavor.