Pin this A velvety, gently spiced soup blending the natural sweetness of butternut squash and ripe pears—a delicious choice for chilly days and festive gatherings.
I make this soup every autumn, and it never fails to warm up our kitchen. The combination of pears and squash creates a texture and taste everyone in my family loves.
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 freshly ground black pepper: to taste
- Garnish (optional): Chopped chives or parsley, toasted pumpkin seeds, additional coconut milk or cream for drizzling
Instructions
- Sauté aromatics:
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook for 3 – 4 minutes until soft and translucent.
- Add squash and pears:
- Stir in butternut squash and pears. Cook for 5 minutes, stirring occasionally.
- Season:
- Add ground ginger, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
- Simmer:
- Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 – 25 minutes until squash and pears are very tender.
- Puree:
- Remove from heat and use an immersion blender (or carefully transfer to a blender in batches) to puree the soup until smooth.
- Finish:
- Stir in coconut milk or heavy cream. Taste and adjust seasoning. Heat gently before serving if needed.
- Garnish:
- Ladle soup into bowls and garnish with chopped herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.
Pin this This soup quickly becomes a family staple at holiday dinners, with everyone requesting seconds. Even kids love its natural sweetness.
Serving Suggestions
Pair with crusty gluten-free bread or a crisp green salad for a complete meal. A glass of dry white wine goes wonderfully alongside.
Ingredient Swaps
Swap pears for apples for a slightly different flavor, or experiment with other autumn fruits as desired.
Diet & Allergen Notes
This recipe is gluten-free if you use certified gluten-free broth. If you use coconut milk, it contains tree nuts; using cream adds dairy.
Pin this Serve immediately or refrigerate leftovers for up to 3 days—the flavor deepens overnight.