Pin 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 cozy autumn dinner, and it quickly became a favorite for our holiday table. The blend of squash and pear always reminds me of festive gatherings and easy weeknight comfort in one bowl.
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
- Garnish (optional): Chopped chives or parsley, toasted pumpkin seeds, extra coconut milk or cream for drizzling
Instructions
- Sauté aromatics:
- Heat olive oil in a large pot over medium heat. Add onion and garlic. Sauté for about 3 minutes, stirring, until soft and translucent.
- Cook squash and pears:
- Add butternut squash and pears. Cook for 5 minutes, stirring occasionally.
- Season:
- Stir in ground ginger, cinnamon, salt, and black pepper. Cook for 1 minute until fragrant.
- Add liquids:
- Pour in vegetable broth. Bring mixture to a boil. Reduce heat, cover, and simmer for 20 minutes, until squash and pears are tender.
- Puree:
- Remove pot from heat. Use an immersion blender to blend soup until smooth, or transfer in batches to a standard blender.
- Finish:
- Stir in coconut milk or cream. Adjust seasoning as needed and gently heat if desired.
- Garnish:
- Ladle soup into bowls. Top with chopped herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.
Pin This soup always brings back memories of weekend lunches, when we'd gather in the kitchen and take turns stirring the pot. It's a family tradition to serve it with good bread and lively conversation.
Serving Suggestions
Pair the soup with a crisp green salad or crusty bread for a complete meal. A drizzle of coconut milk or heavy cream over the top adds an extra touch of elegance.
Kitchen Tools
You'll need a large pot, chef's knife, cutting board, immersion blender or standard blender, and a ladle for easy serving.
Nutrition Information
Each serving contains about 210 calories, 7 g total fat, 37 g carbohydrates, and 3 g protein. The soup is naturally gluten-free and can be made vegan.
Pin Enjoy every spoonful of this warming soup. Its gentle spices and creamy texture make it a beloved dish for every occasion.
Recipe Q&A
- → What spices enhance the squash and pear flavors?
Ground ginger and cinnamon bring warmth and complement the natural sweetness of the squash and pears perfectly.
- → Can I use a different fruit instead of pears?
Yes, apples work well as a substitute, offering a similar sweetness with a subtle twist to the flavor.
- → What thickens the texture in this blend?
Pureeing the cooked squash and pears creates a naturally smooth and creamy consistency without additional thickeners.
- → Is there an alternative to heavy cream for richness?
Coconut milk is an excellent dairy-free choice that adds creaminess while preserving the delicate flavors.
- → What garnishes pair nicely with this dish?
Chopped chives or parsley and toasted pumpkin seeds add color, texture, and freshness to the finished dish.
