Save A velvety, gently spiced soup blending the natural sweetness of butternut squash and ripe pears—perfect for chilly days and festive gatherings.
This soup is always requested at our autumn family dinners. The first spoonful brings back memories of laughter around the kitchen table, everyone reaching for seconds.
Ingredients
- Butternut squash: 1 medium, peeled, seeded, and cubed (about 2 lbs)
- 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 pepper: To taste
- Garnishes (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 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.
- Season:
- 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 very tender.
- Blend:
- Remove from heat. Puree soup with an immersion blender (or transfer to a blender in batches) until smooth.
- Add Cream:
- Stir in coconut milk or heavy cream. Adjust seasoning. 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 you like.
Save This soup has become a comfort food staple in our house. Eating it together with warm bread always sparks conversation and togetherness.
Required Tools
Large pot, chefs knife, cutting board, immersion blender or standard blender, ladle
Allergen Information
Contains tree nuts if coconut milk is used, dairy if using cream. Always check labels for allergens.
Nutritional Information
Per serving: 210 calories, 7 g total fat, 37 g carbohydrates, 3 g protein
Save Enjoy this soup with your favorite bread or salad. Its gentle sweetness and spice are sure to brighten up any meal.
Recipe FAQs
- → Can I substitute pears with other fruits?
Yes, apples make a great alternative, offering a subtly different sweetness and texture while maintaining the dish's balance.
- → What is the best way to achieve a smooth texture?
Using an immersion blender directly in the pot allows for easy pureeing. A standard blender can also be used in batches for a silky consistency.
- → How can I make this suitable for a vegan diet?
Opt for coconut milk instead of heavy cream to keep it plant-based while retaining a rich, creamy mouthfeel.
- → What spices enhance the flavor of this dish?
Ground ginger and cinnamon provide warmth and depth, complementing the natural sweetness of the squash and pears.
- → What garnishes complement this blend well?
Fresh herbs like chives or parsley, along with toasted pumpkin seeds, add color and a pleasing crunch to the creamy base.
- → Is this suitable for gluten-free diets?
Yes, as long as gluten-free vegetable broth is used, the dish remains free from gluten-containing ingredients.