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 when searching for a cozy but elegant starter for a holiday dinner. Its silky texture and gentle spices always bring warmth to our family table.
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
- Olive oil: 2 tbsp
- Ground ginger: 1/2 tsp
- Ground cinnamon: 1/4 tsp
- Vegetable broth: 4 cups (gluten-free if needed)
- Coconut milk or heavy cream: 1/2 cup
- Salt and 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 sauté for 3–4 minutes until soft and translucent.
- Add vegetables and fruit:
- Add the butternut squash and pears. Cook for 5 minutes, stirring occasionally.
- Spice it up:
- 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 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.
- Finish and adjust:
- Stir in the coconut milk or heavy cream. Taste and adjust seasoning as needed. Heat gently if needed before serving.
- Garnish and serve:
- Ladle into bowls and garnish with chopped herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.
Save My kids love swirling extra coconut milk on top and adding pumpkin seeds for crunch—it's become a must during our autumn family dinners.
Required Tools
Large pot, chefs knife, cutting board, immersion blender or standard blender, ladle
Nutritional Information (per serving)
Calories: 210 , Total Fat: 7 g , Carbohydrates: 37 g , Protein: 3 g
Serving Suggestions
Pair with crusty bread or a crisp green salad for a complete meal, and it matches wonderfully with dry white wine such as Sauvignon Blanc.
Save This soup is both simple to prepare and elegant to serve—the blend of squash and pear will warm everyone at the table.
Recipe FAQ Section
- → Can I substitute pears with another fruit?
Yes, apples can be used as a substitute for pears to provide a subtly different sweetness while maintaining the soup's creamy texture.
- → What makes this soup creamy without dairy?
Coconut milk adds a rich, creamy texture that complements the natural sweetness of the squash and pears, perfect for a plant-based version.
- → How do the spices affect the flavor?
Ground ginger and cinnamon add warmth and gentle spice that enhance the sweetness and depth without overpowering the delicate ingredients.
- → What is the best way to puree the soup smoothly?
Using an immersion blender directly in the pot ensures a creamy consistency, but a standard blender can be used in batches for smooth results.
- → What garnish pairs well with this soup?
Chopped fresh herbs like chives or parsley and toasted pumpkin seeds add texture and a fresh finish, balancing the creamy base.