Pin A velvety, gently spiced soup blending the natural sweetness of butternut squash and ripe pears—perfect for chilly days and festive gatherings.
I first served this comforting soup during a family autumn gathering, and everyone was surprised by the subtle spice and rich flavor. It has since become our go-to starter for holiday meals or cozy nights in.
Ingredients
- Butternut squash: 1 medium (about 2 lbs), peeled, seeded, and cubed
- 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 black pepper: To taste
- Garnish (optional): Chopped chives or parsley, toasted pumpkin seeds, additional coconut milk or cream for drizzling
Instructions
- Prepare 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.
- Add spices:
- 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.
- Finish & adjust:
- Stir in the coconut milk or heavy cream. Taste and adjust seasoning as needed. Heat gently if needed before serving.
- Serve:
- Ladle into bowls and garnish with chopped herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.
Pin Serving this soup reminds me of chilly evenings with my family gathered around, sharing stories as we enjoy the gentle sweetness and warmth in each bowl. It always brings everyone back for seconds.
Required Tools
Large pot, chef's knife, cutting board, immersion blender or standard blender, ladle
Allergen Information
Contains tree nuts if coconut milk is used, dairy if heavy cream is used. Always check product labels for allergens. Gluten-free when using certified gluten-free broth.
Nutritional Information
Per serving: 210 calories, 7 g fat, 37 g carbohydrates, 3 g protein
Pin Serve with crusty bread or a crisp salad for a satisfying meal—or freeze leftovers for a quick, comforting bowl any time!
Recipe FAQ
- → Can I substitute pears with another fruit?
Yes, apples make a great alternative, offering a similar sweetness and texture to the soup.
- → What thickens the texture of the soup?
The butternut squash naturally thickens the soup when pureed, complemented by the creamy coconut milk or heavy cream.
- → Is it necessary to peel the butternut squash?
Peeling ensures a smoother texture and removes the tough outer skin that doesn't soften easily during cooking.
- → Can I prepare the soup in advance?
Absolutely, it can be made ahead and stored in the refrigerator for up to 3 days; reheat gently before serving.
- → What garnishes enhance the flavor and presentation?
Chopped chives or parsley and toasted pumpkin seeds add freshness, color, and subtle crunch to the dish.
- → Is coconut milk necessary for this dish?
Coconut milk adds a mild sweetness and creaminess, but heavy cream can be used instead for a richer profile.