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 winter dinner with friends, and it quickly became a seasonal staple. The gentle spice and creamy texture always earn rave reviews at my 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
- 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
- Chopped chives or parsley (optional): For garnish
- Toasted pumpkin seeds (optional): For garnish
- Additional coconut milk or cream (optional): 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 produce:
- 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.
- Creamy finish:
- Stir in the coconut milk or heavy cream. Taste and adjust seasoning as needed. Heat gently if needed before serving.
- Serve and garnish:
- Ladle into bowls and garnish with chopped herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.
Save My family loves gathering in the kitchen, each of us lending a hand to prep the squash and pears. Sharing the warm soup around the table always brings a little extra coziness on cool nights.
Serving Suggestions
Serve this soup with a slice of crusty bread or a crisp green salad for a balanced, satisfying meal. It also pairs beautifully with a glass of dry white wine.
Variations
Try adding a pinch of cayenne for heat, or swap the pears for tart apples to change up the flavor. For extra richness, drizzle with browned butter or top with toasted seeds.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Gently reheat on the stovetop over low heat, stirring occasionally until warmed through.
Save This soup is a beautiful addition to any fall table and reheats well for cozy leftovers. Enjoy sharing this bowlful of comfort with loved ones!
Recipe FAQ
- → Can I substitute pears with another fruit?
Yes, apples can be used as a substitute for a slightly different, but still sweet, flavor profile.
- → What are good garnish options for this soup?
Chopped chives, parsley, toasted pumpkin seeds, and a drizzle of coconut milk or cream add texture and freshness.
- → Is it possible to make this soup vegan?
Use coconut milk instead of heavy cream to keep the texture creamy and maintain a vegan-friendly version.
- → How should I store leftovers?
Keep leftovers refrigerated in an airtight container for up to three days and reheat gently on the stove.
- → What spices enhance this squash and pear blend?
Ground ginger and cinnamon provide a warm, slightly spicy note that complements the sweetness of the ingredients.