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Home » Recipes » Soup Recipes

Butternut Squash and Pear Soup

Published: Apr 3, 2024 by Samantha Ferraro · This post may contain affiliate links · 1 Comment

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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.

Creamy pear and roasted butternut squash soup topped with fresh thyme.
Jump to:
  • About This Recipe
  • 📋 Ingredients
  • 🍋 Substitutions and Variations
  • ⏲️ Instructions
  • 📍 Recipe Tips
  • Recipe FAQs
  • Serving Suggestions
  • More Soup Recipes to Try
  • Butternut Squash and Pear Soup

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

Ingredients for butternut squash and pear soup, including shallots, garlic and spices.
  • 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

Add cubed butternut squash, pears and thyme onto a baking sheet and drizzle with olive oil.

Step 1. Add the cubed butternut squash, pears and thyme to a baking sheet and coat with olive oil.

Roast the butternut squash and pears until fork tender.

Step 2. Roast the squash and pears until incredibly tender, for about 40 minutes.

Saute the spices with the sauteed shallots.

Step 3. Meanwhile, bring a medium sized soup pot to medium heat and sauté the chopped shallot, garlic and spices in olive oil.

Pour vegetable stock into the soup pot with the roasted squash and pears.

Step 4. Once the squash and pears are done, remove the thyme and add everything else to the pot. Pour in the vegetable stock.

Blend the squash soup with an immersion blender until completely smooth.

Step 5. Blend the butternut squash soup until smooth by using an immersion blender or blender.

Add heavy cream to the squash and pear soup.

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.
Creamy pear and butternut squash soup topped with fresh thyme.

Recipe FAQs

Does butternut squash need to be peeled for soup?

Yes, take the time to peel the butternut squash before blending into a soup. The peel is thick and can make the soup gritty.

How do you make butternut squash soup creamy?

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

  • Julia Child's creamy potato leek soup with fresh thyme and olive oil on top.
    Julia Child's Creamy Potato Leek Soup
  • Turkish lentil soup with rice, mint and lemon.
    Turkish Red Lentil Soup with Mint and Lemon (Mercimek Çorbasi)
  • Lemon Saffron Matzo Ball Soup
  • Thick and Creamy pumpkin soup with fresh roasted pumpkin is blended up with warm fall flavors of paprika and maple and topped with savory fried sage.
    Creamy Pumpkin Soup with Fried Sage

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Creamy butternut squash and pear soup.

Butternut Squash and Pear Soup

Samantha Ferraro

LittleFerraroKitchen.com

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.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • Immersion Blender
  • Dutch Oven

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.
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Aromatic Soup Recipes

  • This easy homemade vegetable stock is made with leftover vegetable scraps including onion peels and herb stems.
    Homemade Vegetable Stock (From Scraps)
  • Recipe for zuppa toscana with potatoes, kale and sausage.
    Zuppa Toscana with Sausage
  • Tuscan bread soup aka ribollita is an Italian tomato soup with beans and thickened with bread.
    Tuscan Bread Soup (Ribollita)
  • Argentinian beef stew with corn and potatoes.
    Argentinian Beef Stew

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Comments

  1. Blake says

    April 30, 2024 at 5:52 pm

    5 stars
    This is a Great Recipe. Squash and Pears. Talk about a Vegetarian dish that Anybody will love.

    Reply
5 from 1 vote

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