Smooth and creamy, this easy butternut squash and pear soup is infused with warm spies of ginger and cinnamon and finished with a decadent swirl of heavy cream.
Jump to:
About This Recipe
This simple butternut squash and pear soup is smooth creamy and uses just a handful of wholesome ingredients. Sweet butternut squash and juicy pears roast until tender and caramelized and blended with warm spices of ginger and cinnamon.
And a final swirl of heavy cream gives the squash and pear soup the perfect luxurious finish, creating a velvety texture that will have you coming back for seconds.
📋 Ingredients
- Butternut Squash: Many stores have prepped butternut squash, which makes the prep even quicker! Or you check out my butternut squash pasta recipe that shows how to break down a butternut squash.
- Pears: Red Anjou pairs are sweet and juicy and caramelize nicely when roasted. Don't worry about peeling, it well be blended up into the soup.
- Spices: Turmeric, cinnamon and ground ginger are all warm spices that pair well with the earthy butternut squash and sweet pears.
- Vegetable Stock: Look for a low sodium stock to control the amount of salt added.
- Heavy Cream: This gives the soup a velvety consistency. You can also substitute with full fat coconut milk.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Dairy Free: Instead of heavy cream, swirl in full fat coconut milk.
- Other Fruit: Instead of red Anjou pears, use sweet pink lady apples or green Anjou pears.
⏲️ Instructions
Step 1. Add the cubed butternut squash, pears and thyme to a baking sheet and coat with olive oil.
Step 2. Roast the squash and pears until incredibly tender, for about 40 minutes.
Step 3. Meanwhile, bring a medium sized soup pot to medium heat and sauté the chopped shallot, garlic and spices in olive oil.
Step 4. Once the squash and pears are done, remove the thyme and add everything else to the pot. Pour in the vegetable stock.
Step 5. Blend the butternut squash soup until smooth by using an immersion blender or blender.
Step 6. Pour in heavy cream and stir the cream into the soup. Taste for seasoning and adjust as needed.
📍 Recipe Tips
- Sauté the Spices: Add the spices to the oil when sautéing, to wake up all of the flavors.
- Roast to Fork Tender: When roasting the squash and pears, use a fork to check for tenderness. The fork should go through easily, ensuring a smooth texture.
- Freeze the Soup for Later: Soup freezes very well! Store the soup in resealable plastic bags and lay flat and freeze.
Recipe FAQs
Yes, take the time to peel the butternut squash before blending into a soup. The peel is thick and can make the soup gritty.
Roast the squash until fork tender and cooked all the way through. Once done, blend with stock and add heavy cream for a velvety smooth finish.
Serving Suggestions
Serve the pear and squash soup alongside a hearty kale and citrus salad or as an appetizer before serving roast chicken with fennel.
More Soup Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Butternut Squash and Pear Soup
LittleFerraroKitchen.com
Equipment
Ingredients
Roasted Squash and Pears
- 4 cups cubed butternut squash
- 2 red Anjou pears cut into quarters and core removed
- ¼ cup olive oil
- 4 sprigs fresh thyme + more for garnish
- ½ teaspoon Kosher salt
- Ground black pepper
Soup
- 2 tablespoons olive oil + more for garnish
- 1 shallot diced
- 3 garlic cloves finely chopped
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 4 cups vegetable stock
- ¾ cup heavy cream
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Add the cubed squash, pears, salt and pepper and thyme to a baking sheet and toss with olive oil until everything is evenly coated.
- Roast the squash and pears for 40 minutes until the squash and pears are tender and cooked through.
- Meanwhile, bring a soup pot to medium heat and drizzle with olive oil.
- Once hot, add the diced shallot and sauté for 2-3 minutes until softened but not caramelized.
- Add the chopped garlic and spices and sauté for another minute until fragrant.
- Once the squash and pears are done, remove the thyme stems and discard. Add the roasted squash and pears to the pot and pour in the vegetable stock and simmer the soup for 10-15 minutes, so all the flavors come together.
- Turn off the heat and use an immersion blender (or you can ladle the soup into a blender) and blend until completely smooth.
- Pour the heavy cream in and give the soup a good stir. Taste for seasoning and adjust as needed.
- Serve the soup in bowls and garnish with a drizzle of olive oil and fresh thyme leaves.
Notes
- Saute the Spices: Add the spices to the oil when sauteing, to wake up all of the flavors.
- Roast to Fork Tender: When roasting the squash and pears, use a fork to check for tenderness. The fork should go through very easy, this will ensure a smooth soup.
- Freeze the Soup for Later: Soup freezes very well! Store the soup in resealable plastic bags and lay flat and freeze.
Blake says
This is a Great Recipe. Squash and Pears. Talk about a Vegetarian dish that Anybody will love.