Pin it A velvety, gently spiced soup blending the natural sweetness of butternut squash and ripe pears—perfect for chilly days and festive gatherings.
The first time I made this soup for my family was on a crisp autumn evening. The aroma as it simmered filled our home with warmth, and everyone eagerly gathered at the table for seconds.
Ingredients
- Butternut squash: 1 medium (about 2 lbs), peeled, seeded, and cubed
- Ripe pears: 2, 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
- 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. 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 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.
- Add creaminess:
- 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.
Pin it My kids love topping their bowls with pumpkin seeds, making dinner both delicious and fun. Sharing this soup has become a special autumn tradition at our table.
Allergen Information
Contains: Tree nuts (if coconut milk is used), dairy (if heavy cream is used). This recipe is gluten-free if using certified gluten-free broth. Check product labels to ensure safety.
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.
Pin it Let this soup warm you and your loved ones on chilly days. Enjoy each spoonful with your favorite garnishes for added flavor and fun.
Recipe FAQs
- → What enhances the sweetness in this soup?
Ripe pears and butternut squash naturally bring sweetness, balanced with warm ginger and cinnamon spices.
- → Can I make this smooth without an immersion blender?
Yes, carefully blend in batches using a standard blender until creamy and smooth.
- → What can I use instead of coconut milk?
Heavy cream creates a richer texture while maintaining smoothness and flavor balance.
- → How long should the squash and pears simmer?
Simmer gently for 20–25 minutes until both are soft enough to blend seamlessly.
- → Are there good garnish options to add texture?
Chopped chives, parsley, or toasted pumpkin seeds add fresh and crunchy contrasts.