Pin it A velvety, gently spiced soup blending the natural sweetness of butternut squash and ripe pears—perfect for chilly days and festive gatherings.
I first tasted a squash and pear soup at a winter market, and since then, it has been a festive favorite in our home. Preparing this simple soup fills the kitchen with warm, inviting aromas and brings everyone together for a nourishing meal.
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 freshly ground black pepper: To taste
- Chives or parsley: Chopped, for garnish (optional)
- Toasted pumpkin seeds: For garnish (optional)
- 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 and sauté for 3–4 minutes until soft and translucent.
- Add squash & pears:
- Add the butternut squash and pears. Cook for 5 minutes, stirring occasionally.
- Spice it up:
- 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.
- Purée:
- 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 creaminess:
- Stir in the coconut milk or heavy cream. Taste and adjust seasoning as needed. Heat gently if needed before serving.
- Garnish & serve:
- Ladle into bowls and garnish with chopped herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.
Pin it Last Thanksgiving, my family gathered around the table eagerly awaiting this golden soup. Even the kids enjoyed dipping their bread into each velvety spoonful!
Required Tools
Large pot, chefs knife, cutting board, immersion blender or standard blender, ladle.
Allergen Information
Contains tree nuts if coconut milk is used, dairy if heavy cream is used. Recipe remains gluten-free with certified broth; always verify product labels.
Nutritional Information (per serving)
Calories: 210, Total Fat: 7 g, Carbohydrates: 37 g, Protein: 3 g.
Pin it Enjoy this warming soup as a starter or pair it with fresh salad for a light meal. It's elegant, simple, and always a crowd-pleaser.
Recipe FAQs
- → Can I make this dish vegan?
Yes, substitute heavy cream with coconut milk to keep it plant-based while retaining a rich texture.
- → What spices enhance the flavor?
Ground ginger and cinnamon add warm, subtle spice notes that complement the natural sweetness of squash and pears.
- → How can I adjust the texture?
Use an immersion blender or standard blender to puree until silky smooth; adjust liquid amounts to reach desired consistency.
- → What garnishes work well?
Chopped chives or parsley and toasted pumpkin seeds add freshness and a crunchy contrast to the creamy base.
- → Can pears be substituted?
Apples make a great alternative, offering a slight variation in sweetness and texture.