Save 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 on an autumn weekend when I wanted something soothing and unique for my family. The combination of butternut squash and pear makes this soup both comforting and just a bit special, especially when served with a swirl of cream.
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
- Olive oil: 2 tbsp
- Ground ginger: 1/2 tsp
- Ground cinnamon: 1/4 tsp
- Salt and pepper: To taste
- Vegetable broth: 4 cups (gluten-free if needed)
- Coconut milk or heavy cream: 1/2 cup
- Garnish: Chopped chives or parsley, toasted pumpkin seeds, additional coconut milk or cream for drizzling (optional)
Instructions
- Sauté aromatics:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic. Cook for 3–4 minutes until soft and translucent.
- Add vegetables and fruit:
- Add the 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.
- Puree:
- 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.
- Finish:
- Stir in the coconut milk or heavy cream. Taste and adjust seasoning as needed. Heat gently if needed before serving.
- Serve:
- Ladle into bowls and garnish with herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.
Save I love seeing my kids swirl in extra cream and sprinkle pumpkin seeds on top. This soup has become a family favorite for cool evenings.
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 and 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 This soup brings warmth and elegance to your autumn table. Enjoy its velvety texture and gentle spice on any cool night.
Cooking Guide
- → Can I make this soup vegan?
Yes, by using coconut milk instead of heavy cream, the soup remains creamy and fully vegan-friendly.
- → What spices complement the squash and pear flavors?
Ground ginger and cinnamon enhance the natural sweetness and add a gentle warmth without overpowering the soup.
- → How can I achieve a smooth texture?
Using an immersion blender directly in the pot or a standard blender produces a velvety texture with no lumps.
- → Can I substitute pears with other fruits?
Apples offer a similar subtle sweetness and work well as an alternative to pears in this blend.
- → What garnishes work best with this soup?
Chopped chives or parsley, toasted pumpkin seeds, and a swirl of coconut milk or cream add flavor and visual appeal.