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 a rainy autumn evening—the aroma of squash and pears simmering together felt incredibly cozy and welcoming in our home.
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 pepper: to taste
- Garnish (optional): Chopped chives or parsley, toasted pumpkin seeds, additional coconut milk or cream for drizzling
Instructions
- Sauté aromatics:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté for 3–4 minutes until soft and translucent.
- Add squash and pears:
- 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 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.
- Blend soup:
- Remove from heat. Use an immersion blender to puree soup directly in the pot (or carefully transfer to a blender in batches) until smooth.
- Finish:
- Stir in coconut milk or heavy cream. Taste and adjust seasoning as needed. Heat gently if needed before serving.
- Serve:
- Ladle into bowls and garnish with chopped herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.
Save This soup always reminds me of the chilly nights when my family would come together, hands wrapped around warm bowls, sharing laughter and stories at the dinner table.
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. The recipe is gluten-free with proper broth selection. 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 makes a wonderful starter for a festive meal or a comforting weeknight dinner. Enjoy it steaming hot, with some crusty bread on the side.
Recipe Questions
- → What gives the soup its natural sweetness?
The sweetness comes from ripe pears combined with butternut squash, creating a subtle fruity balance.
- → Can I use coconut milk instead of cream?
Yes, coconut milk adds a creamy texture while keeping it vegan and enhances the overall flavor.
- → How can I adjust the spice levels?
Adjust ground ginger and cinnamon quantities to suit your preferred warmth and spice profile.
- → What garnishes work best with this dish?
Chopped chives, parsley, and toasted pumpkin seeds add texture and fresh herbal notes.
- → How long should the squash and pears simmer?
Simmer for 20-25 minutes until both are tender enough to blend smoothly.