Butternut Pear Soup
Cozy up with a bowl of velvety *Butternut Pear Soup*, a delightful blend of sweet and savory flavors that’s perfect for chilly days. This recipe combines roasted butternut squash and ripe pears, creating a naturally creamy base accented with warm spices like cinnamon and nutmeg. Sautéed garlic and onion add depth, while a swirl of coconut milk (or heavy cream) gives a luxurious finish. The soup is easy to prepare, with a simple roasting and blending process that captures rich, autumnal flavors in every spoonful. Garnished with crunchy pumpkin seeds, this gluten-free and customizable recipe makes an elegant starter or satisfying main course. Serve it alongside crusty bread or a fresh salad for a comforting meal that highlights the best of seasonal produce.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 lbs) butternut squash
- 2 large ripe pears
- 1 medium yellow onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 4 cups chicken or vegetable stock
- 1 cup coconut milk (or heavy cream)
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup pumpkin seeds (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and place them cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the oven for 35–40 minutes, or until the flesh is tender and easily pierced with a fork. Set aside to cool slightly.
While the squash is roasting, peel and core the pears, then chop them into small chunks. Peel and dice the onion, and mince the garlic cloves.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté for 4–5 minutes until softened and fragrant.
Add the chopped pears, cinnamon, nutmeg, salt, and pepper to the pot. Cook for an additional 2–3 minutes to allow the spices to become aromatic.
Scoop the roasted butternut squash flesh out of its skin and add it to the pot along with the chicken or vegetable stock. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 15 minutes to let the flavors meld.
Using an immersion blender or working in batches with a countertop blender, purée the soup until smooth and creamy.
Stir in the coconut milk (or heavy cream) and cook for another 2–3 minutes over low heat. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with a sprinkle of pumpkin seeds, if desired. Serve warm.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5889 mg | 256% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 66.2 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4277 mg | 91% | |
*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.
