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 for a fall dinner with friends, and everyone loved how the pears gently elevated the flavor. It's become a favorite whenever we crave something cozy and nourishing.
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
- Garnish (optional): Chopped chives or parsley, toasted pumpkin seeds, additional coconut milk or cream for drizzling
Instructions
- Sauté onions and garlic:
- 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.
- Add spices:
- Stir in ground ginger, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
- Add broth and simmer:
- Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes, or until squash and pears are very tender.
- Puree:
- 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 coconut milk or cream:
- Stir in the coconut milk or heavy cream. Taste and adjust seasoning as needed. Heat gently if needed before serving.
- Serve:
- Ladle into bowls and garnish with herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.
Save Whenever my family gathers for a cool-weather celebration, this soup brings everyone to the table with fragrant warmth. My kids like to swirl extra coconut milk on top just before digging in.
Serving Suggestions
Serve with crusty bread, a crisp salad, or enjoy as a starter at your holiday table.
Ingredient Swaps
Swap pears for apples for a subtle flavor shift, or use sweet potato instead of squash for a richer texture.
Nutrition Information
Each serving contains about 210 calories, 7 g fat, 37 g carbohydrates, and 3 g protein.
Save This soup is an easy way to add warmth and color to your meals. Enjoy it freshly made or freeze leftovers for busy days.
Recipe Guide
- → What ingredients add sweetness to this soup?
Ripe pears contribute natural sweetness, complementing the butternut squash's mellow flavor.
- → Can I use dairy alternatives in this dish?
Yes, coconut milk provides a creamy texture while keeping it dairy-free and adds a subtle tropical note.
- → How are the spices used to enhance flavor?
Ground ginger and cinnamon bring gentle warmth and depth, balancing the natural sweetness of the vegetables.
- → What is the best way to achieve a smooth texture?
Using an immersion blender or standard blender helps puree the soup to a silky consistency.
- → What garnishes complement this dish?
Chopped chives or parsley and toasted pumpkin seeds add freshness and a delightful crunch.