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 crisp autumn evening when my family wanted something comforting but not too rich. The blend of squash and pear always reminds me of how simple ingredients can create festive warmth in a bowl.
Ingredients
- 1 medium butternut squash (about 2 lbs): peeled, seeded, and cubed
- 2 ripe pears: peeled, cored, and chopped
- 1 medium yellow onion: chopped
- 2 cloves garlic: minced
- 4 cups vegetable broth: gluten-free if needed
- 1/2 cup coconut milk or heavy cream:
- 2 tbsp olive oil:
- 1/2 tsp ground ginger:
- 1/4 tsp ground cinnamon:
- Salt and freshly ground black 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 and cook for 3 – 4 minutes until soft and translucent.
- Add veggies & fruit:
- 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:
- 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 cream or coconut milk:
- Stir in 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.
Save We enjoyed this around the dinner table, each of us adding our favorite toppings and extra herbs. Even the kids loved dipping crusty bread into their bowls—that warmth and togetherness made this recipe extra special.
Required Tools
Large pot, chef's knife, cutting board, immersion blender or standard blender, ladle
Allergen Information
Contains tree nuts if using coconut milk and dairy if using heavy cream. Suitable for gluten-free diets with certified broth; always verify product labels for allergens.
Nutritional Information (per serving)
Calories: 210, Total Fat: 7 g, Carbohydrates: 37 g, Protein: 3 g
Save Enjoy this soup hot with an extra drizzle of cream. Its inviting aroma and golden color make it a favorite for both family dinners and festive occasions.
Recipe FAQ
- → What spices enhance the flavor of this dish?
Ground ginger and cinnamon add a warm, gentle spice that complements the sweetness of the squash and pears perfectly.
- → How can I make this dish creamier?
Stirring in coconut milk or heavy cream towards the end lends a rich, smooth texture and subtle flavor depth.
- → Can I substitute pears for another fruit?
Yes, swapping pears for apples offers a subtle variation in flavor while maintaining the overall sweetness and balance.
- → What garnishes work well with this dish?
Chopped chives or parsley and toasted pumpkin seeds add fresh and crunchy contrast, enhancing both flavor and presentation.
- → Is this suitable for gluten-free diets?
Using certified gluten-free vegetable broth ensures this dish remains suitable for gluten-free needs.
- → What cooking tools are needed?
A large pot, chef's knife, cutting board, immersion or standard blender, and ladle are essential for preparation and serving.