Save A velvety, gently spiced soup blending the natural sweetness of butternut squash and ripe pears—perfect for chilly days and festive gatherings.
The first time I made this soup was for a cozy autumn dinner with my family. The blend of squash and pear made everyone ask for seconds—it has become a seasonal favorite at our gatherings.
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 black pepper: To taste
- Chives or parsley: Chopped, for garnish (optional)
- Pumpkin seeds: Toasted, for garnish (optional)
- Extra 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 and pears:
- Add the butternut squash and pears, cooking for 5 minutes with occasional stirring.
- Season:
- 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 squash and pears are tender.
- Puree:
- Remove from heat. Use an immersion blender to puree the soup in the pot, or transfer to a blender in batches until smooth.
- Add cream:
- Stir in coconut milk or heavy cream. Adjust seasoning as needed; heat gently before serving if necessary.
- Garnish and serve:
- Ladle into bowls and garnish with herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.
Save This soup always reminds me of quiet evenings when my family gathered around the table, enjoying the simple comfort of homemade food and laughter.
Required Tools
Large pot, chefs knife, cutting board, immersion blender or standard blender, ladle
Allergen Information
Contains tree nuts (if coconut milk used) and dairy (if heavy cream used). Gluten-free if using certified broth.
Nutritional Information
Per serving: 210 calories, 7 g fat, 37 g carbohydrates, 3 g protein
Save Serve hot with a side of crusty bread or salad for a nourishing meal. Each spoonful is a gentle welcome to autumn and winter evenings.
Recipe FAQs
- → What makes the soup creamy without dairy?
Using coconut milk adds a smooth and rich texture while keeping it dairy-free and naturally creamy.
- → Can I substitute pears with other fruits?
Yes, apples make a great alternative, offering a mild sweetness that complements butternut squash well.
- → How long should the squash and pears cook?
Simmer the ingredients for about 20-25 minutes until they become very tender and ready to be blended.
- → What spices enhance the flavor best?
Ground ginger and cinnamon add a warm, subtle spice that highlights the natural sweetness of the ingredients.
- → What garnishes work well with this dish?
Chopped chives, parsley, and toasted pumpkin seeds enhance texture and add a fresh herbal note.