Butternut Squash Pear Soup
A silky and flavorful soup made with roasted butternut squash and pears, gently simmered with aromatic spices, shallots, and garlic, then blended into creamy perfection. Finished with a swirl of cream and a hint of thyme, this nourishing soup is both comforting and elegant—perfect for cozy dinners or make-ahead meals.
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.
