This butternut squash and pear soup is the perfect balance of comforting warmth and light nutrition.
The roasted squash brings natural sweetness and fiber, while pears add a delicate fruity note.
With heart-healthy olive oil and a touch of cream, this soup is creamy yet lower in saturated fat than traditional versions.
Rich in vitamins, antioxidants, and plant-based goodness, it’s a simple, wholesome choice for everyday meals or meal-prep.
Butternut Squash Pear Soup
Equipment
- 1 Dutch oven (large, heavy-bottomed pot)
- 1 immersion blender (or regular blender)
- 1 Baking sheet
Ingredients
Roasted Squash and Pears:
- 4 cups butternut squash cubed
- 2 red Anjou pears cored and quartered
- ¼ cup olive oil
- 4 sprigs fresh thyme plus extra for garnish
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Soup Base:
- 2 tablespoons olive oil plus extra for garnish
- 1 shallot finely diced
- 3 garlic cloves minced
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 4 cups vegetable stock
- ¾ cup heavy cream
Instructions
- Preheat the Oven: Begin by setting your oven to 425°F (220°C). This higher roasting temperature ensures the butternut squash caramelizes slightly on the edges while becoming tender inside, and the pears release their natural sweetness.
- Prepare the Vegetables and Pears: On a large cutting board, cut the butternut squash into evenly sized cubes (about 1-inch pieces) to help them cook at the same rate. Core and quarter the pears, keeping the skin on for added fiber and nutrients. Place both the squash and pears onto a rimmed baking sheet.
- Season Generously: Drizzle the squash and pears with ¼ cup olive oil, then sprinkle with kosher salt and freshly ground black pepper. Add fresh thyme sprigs directly on top. Using clean hands or a spatula, toss everything until the cubes and pear slices are evenly coated with oil and seasoning. This step ensures deep flavor and prevents dryness while roasting.
- Roast Until Fork-Tender: Transfer the baking sheet to the preheated oven. Roast for about 40 minutes, tossing halfway through for even cooking. The squash should be tender enough to pierce easily with a fork, and the pears should look soft and slightly caramelized. Once finished, discard the thyme stems, but keep the roasted produce.
- Start the Soup Base: While the squash and pears are roasting, place a Dutch oven or large soup pot over medium heat. Pour in 2 tablespoons olive oil. Once the oil shimmers, add the diced shallot. Cook for 2–3 minutes, stirring often, until the shallot softens and becomes translucent but does not brown.
- Add Garlic and Aromatic Spices: Stir in the minced garlic, cooking for about 1 minute until fragrant but not burnt. Immediately sprinkle in the turmeric, cinnamon, and ginger. Toasting the spices briefly in the oil enhances their natural aromas and ensures the flavors are warm and full-bodied once blended into the soup.
- Combine Roasted Squash and Pears: When the roasted squash and pears are ready, carefully add them into the pot with the sautéed aromatics. Stir to coat the vegetables and pears with the spiced oil mixture. This helps the flavors build and meld together before adding the liquid.
- Simmer with Vegetable Stock: Pour in the vegetable stock, ensuring all the ingredients are submerged. Give everything a gentle stir and bring the mixture to a low simmer. Let the soup bubble gently for 10–15 minutes, which allows the roasted flavors to marry with the broth and spices.
- Blend Until Velvety Smooth: Turn off the heat. Using an immersion blender, carefully blend the soup directly in the pot until it becomes completely smooth and creamy. If you prefer, you can ladle the mixture in small batches into a countertop blender, blending until smooth before returning it to the pot. Be cautious with hot liquids—blend in small portions and hold the lid with a towel for safety.
- Add Cream for Richness: Stir in the heavy cream to give the soup a luxurious texture. Mix well until fully incorporated. Taste the soup at this stage, and adjust with extra salt or pepper if needed to suit your preference.
- Garnish and Serve: Ladle the hot soup into bowls. Drizzle each serving with a little extra olive oil and scatter a few fresh thyme leaves for a bright herbal finish. Serve warm with crusty bread, a crisp salad, or on its own as a nourishing, stand-alone meal.
Notes
- Roast squash and pears until very soft for the smoothest texture.
- Always toast spices in oil to release maximum aroma and flavor.
- Use fresh thyme for earthy notes; dried thyme works if needed.
- Heavy cream adds richness, but coconut milk can be swapped for a dairy-free option.
- Soup can be blended in batches using a countertop blender if no immersion blender is available.
- Adjust the seasoning at the end for perfect balance.
- Freezes beautifully—ideal for make-ahead meals.
Chef’s Secrets for Perfect Results
The magic of this soup lies in the roasting process.
High-heat roasting doesn’t just soften the squash and pears, it caramelizes their natural sugars, deepening the flavor and adding a subtle sweetness.
To enhance the depth even further, always toast your spices in oil before adding the stock.
This quick step awakens their essential oils, ensuring that every spoonful carries warm, aromatic notes of ginger, cinnamon, and turmeric.
For ultra-smooth consistency, blend the soup thoroughly and strain it if you want a fine, restaurant-quality finish.
Serving Suggestions and Pairing Ideas
This soup is versatile enough to serve as a starter or as a light main course.
Pair it with a crisp green salad topped with walnuts and goat cheese for a well-rounded meal.
Freshly baked sourdough or rustic bread makes a perfect side for dipping into the velvety broth.
For a fancier touch, drizzle a swirl of herbed olive oil or sprinkle toasted pumpkin seeds on top for added crunch.
If serving for guests, garnish with microgreens or a dollop of crème fraîche for an elegant finish.
Best Storage and Reheating Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
The flavors actually deepen overnight, making it even more delicious the next day.
For longer storage, freeze the soup in freezer-safe containers or lay flat in resealable bags for up to 3 months.
When reheating, warm gently on the stovetop over medium heat, stirring occasionally.
If the soup thickens after refrigeration, simply whisk in a splash of vegetable stock or cream until it reaches the desired consistency.
Frequently Asked Questions
1. Can I make this soup dairy-free?
Yes! Swap the heavy cream for coconut milk, oat cream, or cashew cream. These alternatives keep the soup creamy while making it fully plant-based.
2. Do I need to peel the pears?
No, the skin softens during roasting and blends smoothly into the soup while adding extra fiber. If you prefer a very silky texture, you can peel them before roasting.
3. Can I prepare this soup ahead of time?
Absolutely. This recipe is meal-prep friendly. Make the soup up to 2 days in advance and store it in the fridge. Simply reheat gently before serving.
4. What can I use instead of butternut squash?
Acorn squash, kabocha, or even pumpkin work beautifully in this recipe. The flavor will vary slightly, but the texture will remain smooth and creamy.
5. How can I thicken the soup without cream?
If you’d like a thicker soup without dairy, add a cooked potato to the pot before blending, or simmer the soup uncovered for a few extra minutes to reduce and concentrate the flavors.
