Roasted Butternut Squash and Pear Soup is packed with the delicious fall flavors of roasted butternut squash and pears, with some maple syrup added to the mix. This soup is smooth and comforting, perfect with a dollop of sour cream, chopped dried cranberries, and fresh cilantro.
Two of my favorite fall ingredients are butternut squash and pears. Honestly, I don’t know why I call them fall ingredients because I use them year round, but this time of year, they’re even more special. I’ve never paired them together before, and I’ve discovered that they’re a match made in heaven. Isn’t the color of this soup enough to draw you in? It just screams Autumn.
I’ve made way too many pots of butternut squash soups to count, including Butternut Squash Soup, and Butternut Squash Potato Leek Soup. This version with roasted butternut squash and Bartlett pears ranks just as high as the others on my flavor scale. I’d never roasted pears before, and it certainly won’t be the last time. They came out of the oven slightly sticky and caramelized, and they smelled divine.
While I love topping my soup with creme fraiche, I never have it. It’s a treat that I splurge on sometimes, but I get the same creamy richness from low fat Greek yogurt or sour cream, so why bother? Chopped dried cranberries lend a sweet, tartness to this soup that I love, and chopped fresh cilantro adds color and freshness. This soup is perfect for entertaining, for holidays, or on a chilly night with grilled cheese. Now that’s what I call livin’.
- 3 tablespoons extra virgin olive oil, divided
- 4-5 cups butternut squash, cut into 1" cubes (about 1 medium butternut squash)
- 1½ lbs. Bartlett pears, peeled, cored, and quartered
- 1 teaspoon ground cinnamon
- 1 medium onion, peeled and chopped
- 4 cups low sodium chicken or vegetable stock
- 4 tablespoons pure maple syrup
- salt, to taste
- Sour cream or Greek yogurt, chopped dried cranberries, and chopped fresh cilantro, for garnish (optional)
- Preheat the oven to 400 degrees. Toss the butternut squash with 2 tablespoons of the olive oil on a rimmed baking sheet, and roast 20 minutes. Remove from the oven and add the pear and cinnamon, tossing gently to coat with the olive oil and cinnamon. Roast for an additional 20 minutes or until the vegetables are softened and caramelized. Remove from the oven.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened and translucent, about 8 minutes. Add the broth and stir until combined. Add the roasted squash and pear to the pot.
- Puree the soup in a blender in two batches until perfectly smooth. Make sure the insert in the lid has been removed as the liquid will be very hot and the steam will need to escape. Pour the pureed soup into a serving bowl or pot and stir in the maple syrup, and salt to taste. Serve in bowls with garnishes if desired. Enjoy!
A hand-held immersion blender may also be used, but I've found a blender provides the best results.
Recipe by Flavor the Moments.