Butternut Soup with Pears and Apples
Elevate your soup game with this velvety Butternut Soup with Pears and Apples, a celebration of autumn’s finest flavors! Roasted butternut squash forms the creamy base, while sweet, ripe pears and crisp apples add a natural touch of fruity brightness. Infused with warming spices like cinnamon and nutmeg, this cozy soup strikes the perfect balance between savory and sweet. Finished with a swirl of heavy cream for richness, it’s a comforting dish ideal for chilly evenings or elegant holiday gatherings. Quick to prepare and loaded with seasonal produce, this recipe is as wholesome as it is flavorful. Serve it with fresh thyme for an aromatic garnish, and enjoy a bowl of comfort that highlights the best of fall’s bounty!
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 minced garlic cloves
- 2 medium (peeled, cored, and diced) ripe pears
- 2 medium (peeled, cored, and diced) apples
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon ground nutmeg
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 teaspoon (optional garnish) fresh thyme leaves
Instructions
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut side up on a baking sheet and brush with 1 tablespoon of olive oil. Roast for 25-30 minutes or until the flesh is tender and easily pierced with a fork. Remove from the oven and let it cool slightly.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring frequently, for about 5 minutes or until softened.
Add the minced garlic to the pot and sauté for 1 minute, being careful not to let it burn.
Stir in the diced pears and apples, and cook for an additional 5 minutes, stirring occasionally to prevent sticking.
Once the butternut squash is cool enough to handle, scoop the flesh out of the skin and add it to the pot with the pears and apples.
Pour in the vegetable stock and add the ground cinnamon, ground nutmeg, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld together.
Using an immersion blender, puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and heat the soup gently over low heat, stirring constantly, for about 2 minutes. Avoid bringing it to a boil.
Taste and adjust the seasoning if necessary. Serve the soup hot, garnished with fresh thyme leaves if desired.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 17.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 866 mg | 18% | |
*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.
