Butternut Squash and Pear Soup

Warm up with a velvety bowl of Butternut Squash and Pear Soup, the perfect blend of sweet and savory flavors that celebrate fall’s finest ingredients. Roasted butternut squash and ripe pears bring a natural sweetness, enhanced by a touch of cinnamon and ginger for a subtly spiced kick. This comforting soup features caramelized undertones from oven-roasted produce, balanced with the savory depth of sautéed onions and garlic simmered in a rich broth. Puréed into a creamy consistency, with or without a dash of heavy cream, it’s a cozy dish that’s as elegant as it is easy to prepare. Ready in under an hour, this recipe is ideal for weeknight meals or as an impressive starter, garnished with fresh parsley for a vibrant finishing touch.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium (about 2 pounds) butternut squash
• 2 large ripe pears
• 1 medium yellow onion
• 2 garlic cloves
• 2 tablespoons olive oil
• 4 cups chicken or vegetable broth
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground ginger
• 1 teaspoons salt
• 0.25 teaspoons black pepper
• 0.5 cups heavy cream (optional)
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and deseed the butternut squash, then cut it into 1-inch cubes.

Step 3

Peel, core, and roughly chop the pears.

Step 4

Peel and roughly chop the onion, and mince the garlic cloves.

Step 5

Toss the butternut squash and pears with 1 tablespoon of olive oil on a baking sheet. Season lightly with a pinch of salt and pepper.

Step 6

Roast the squash and pears in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

Step 7

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 8

Add the chopped onion and cook for 3-4 minutes until softened, stirring occasionally. Add the minced garlic and cook for an additional minute.

Step 9

Transfer the roasted squash and pears to the pot. Pour in 4 cups of chicken or vegetable broth, and add the ground cinnamon, ground ginger, salt, and black pepper.

Step 10

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.

Step 11

Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.

Step 12

Stir in the heavy cream if using, and adjust seasoning with additional salt and pepper, if necessary.

Step 13

Serve the soup warm, garnished with chopped fresh parsley if desired.

Nutrition Facts

Serving size	(2494.9g)

Amount per serving	% Daily Value*
Calories	1346.4

Total Fat 74.0g	0%
Saturated Fat 32.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 133.6mg	0%
Sodium 5886.2mg	0%
Total Carbohydrate 171.2g	0%
Dietary Fiber 44.1g	0%
Total Sugars 61.8g
Protein 19.5g	0%

Vitamin D 0IU	0%
Calcium 573.9mg	0%
Iron 7.3mg	0%
Potassium 3398.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 5.5%

Carbs: 47.9%