Roasted Squash Pear and Ginger Soup
Warm, velvety, and bursting with autumnal flavors, this Roasted Squash Pear and Ginger Soup is a delightful blend of sweet and savory with a subtle kick of spice. Roasting the butternut squash and pears enhances their natural sweetness and adds a caramelized depth, while fresh ginger and cinnamon infuse the dish with cozy warmth. This vibrant, dairy-free recipe can be made extra creamy with optional coconut milk, making it perfect for chilly evenings or elegant dinner parties. Finished with a sprinkle of fresh parsley or cilantro, this comforting soup pairs wonderfully with crusty bread for a soul-satisfying meal. Ready in about an hour and serving six, this recipe is a must-try for lovers of seasonal ingredients and creative plant-based cooking.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 2 medium pears
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 1 tablespoon (grated) fresh ginger
- 2 cloves, minced garlic
- 4 cups vegetable broth
- 1 cup coconut milk (optional)
- 0.5 teaspoons ground cinnamon
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (freshly ground, adjust to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley or cilantro
Instructions
Preheat your oven to 425°F (220°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Peel and core the pears, then cut them into quarters.
Place the squash (cut side up) and pear quarters on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle lightly with salt. Roast in the preheated oven for 30-35 minutes, or until the squash is tender and lightly caramelized at the edges. Set aside to cool slightly.
Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until soft and translucent.
Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
Using a spoon, scoop the roasted squash flesh out of its skin and add it to the pot along with the roasted pear pieces.
Pour in the vegetable broth and stir in the ground cinnamon, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to let the flavors meld.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
If desired, stir in the coconut milk for added creaminess. Adjust the seasoning with more salt and pepper to taste.
Ladle the soup into bowls and garnish with chopped parsley or cilantro. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4685 mg | 204% | |
| Total Carbohydrate | 237.6 g | 86% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 78.7 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5558 mg | 118% | |
*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.
