Butternut Squash and Pear Soup
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.
Servings: 4 servings
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.