Butternut Squash Pear Soup (Printable)

Comforting blend of butternut squash and pears with aromatic spices for a warm autumn dish.

# What's Needed:

→ Vegetables and Fruit

01 - 1 medium butternut squash (about 2 lb), peeled, seeded, and cubed
02 - 2 ripe pears, peeled, cored, and chopped
03 - 1 medium yellow onion, chopped
04 - 2 garlic cloves, minced

→ Liquids

05 - 4 cups vegetable broth (gluten-free if preferred)
06 - 1/2 cup coconut milk or heavy cream

→ Seasonings

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground cinnamon
10 - 1/8 teaspoon ground nutmeg
11 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

12 - Chopped fresh chives or parsley
13 - Toasted pumpkin seeds
14 - Drizzle of cream or coconut milk

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic, ground ginger, cinnamon, and nutmeg. Cook for one minute until fragrant.
03 - Add cubed butternut squash and chopped pears, sautéing for 2 to 3 minutes to combine flavors.
04 - Pour in vegetable broth, bring to a boil, then reduce heat. Cover and simmer for 25 to 30 minutes until squash is tender.
05 - Remove from heat and puree the mixture using an immersion or countertop blender until velvety smooth.
06 - Stir in coconut milk or heavy cream. Season with salt and freshly ground black pepper to taste. Warm gently if necessary.
07 - Ladle into bowls and garnish with fresh chives, toasted pumpkin seeds, or a drizzle of cream if desired. Serve hot.

# Tips for Success:

01 -
  • The natural sweetness of pear and squash means you don't need much added sugar, just pure, honest flavor
  • It comes together in under an hour and feels far more elegant than the effort it takes
  • Whether you're serving unexpected guests or curling up alone with a warm bowl, this soup just works
02 -
  • Don't skip the step where you cook the spices with the garlic—that one minute transforms them from dusty powder into something alive and fragrant
  • The immersion blender is a game changer here. If you don't have one, they're truly worth the investment, but a regular blender works perfectly fine if you're patient with batches
  • Taste your soup before you finish it. That final seasoning step is where you make it taste like your version, not someone else's recipe
03 -
  • Roasting your butternut squash cubes at 400 degrees for twenty-five minutes before adding them to the pot creates deeper, more complex flavor. It takes a few extra minutes but the difference is noticeable and worth it
  • Always use fresh spices if you can. Ground spices lose their potency after a year or so, and fresh ones make this soup sing in a way that tired, old spices just can't match

Go Back