Save to Pinterest A velvety, gently spiced soup blending the natural sweetness of butternut squash and ripe pears—perfect for chilly days and festive gatherings.
I first made this soup for a fall family dinner and it was an instant favorite. The blend of squash and pears creates an amazing balance of flavor, and even picky eaters come back for seconds!
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, additional coconut milk or cream for drizzling
Instructions
- Sauté aromatics:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook 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 ground ginger, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
- Simmer:
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes, or until the squash and pears are very tender.
- Blend:
- Remove from heat. Use an immersion blender to puree the soup directly in the pot (or carefully transfer to a blender in batches) until smooth.
- Add cream:
- Stir in coconut milk or heavy cream. Taste and adjust seasoning as needed. Heat gently if needed before serving.
- Serve:
- Ladle into bowls and garnish with chopped herbs, pumpkin seeds, and a swirl of coconut milk or cream, if desired.
Save to Pinterest Every holiday season, my family requests this soup as a starter. It brings a cozy, festive touch to our table and always creates memories around that first warm spoonful.
Required Tools
Large pot, chef's knife, cutting board, immersion blender or standard blender, ladle
Allergen Information
Contains tree nuts if coconut milk is used, contains dairy if heavy cream is used. Always check product labels for allergens.
Nutritional Information
Per serving: Calories 210, Total Fat 7 g, Carbohydrates 37 g, Protein 3 g
Save to Pinterest This soup is the perfect way to brighten chilly days and makes a beautiful, comforting starter for any festive meal.
Recipe FAQs
- → What type of squash is best for this dish?
Medium butternut squash, peeled and cubed, provides a naturally sweet and creamy texture perfect for the soup’s base.
- → Can I substitute pears with another fruit?
Yes, ripe apples can be used as a substitute for a subtle flavor variation that complements the spices well.
- → What spices enhance the flavor in this soup?
Ground ginger and cinnamon add warmth and gentle spiciness, balancing the squash’s natural sweetness.
- → How can I make this dish vegan-friendly?
Use coconut milk instead of heavy cream to maintain creamy richness suitable for vegan diets.
- → What are good garnish options for presentation and texture?
Chopped chives or parsley, toasted pumpkin seeds, and an extra drizzle of coconut milk or cream add color and crunch.
- → Which kitchen tools are needed?
A large pot, a sharp knife, cutting board, immersion or standard blender, and a ladle are essential for preparing and serving.