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.
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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C).
Peel and deseed the butternut squash, then cut it into 1-inch cubes.
Peel, core, and roughly chop the pears.
Peel and roughly chop the onion, and mince the garlic cloves.
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.
Roast the squash and pears in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened, stirring occasionally. Add the minced garlic and cook for an additional minute.
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.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
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.
Stir in the heavy cream if using, and adjust seasoning with additional salt and pepper, if necessary.
Serve the soup warm, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5886 mg | 256% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 61.8 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3399 mg | 72% | |
*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.
