Roasted Butternut Squash and Pear Soup

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.

roasted butternut squash pear soup

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. :)

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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.

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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’. :)

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Roasted Butternut Squash and Pear Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8-10 servings

Roasted Butternut Squash and Pear Soup

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.

Ingredients

3 tablespoons extra virgin olive oil, divided

4-5 cups butternut squash, cut into 1" cubes (about 1 medium butternut squash)

1 1/2 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)

Instructions

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!

Notes

Save some time and buy bagged butternut squash -- just cut it into 1" cubes.

A hand-held immersion blender may also be used, but I've found a blender provides the best results.

Recipe by Flavor the Moments.

Comments

    • says

      Thanks, Lisa! I have tried freezing it before with less than stellar results, but it keeps for up to a week. I’ve been know to eat a bowl a day for a week till it’s gone. Sometimes my son will eat it, which makes it go faster. I actually prefer when there’s more for me!

  1. says

    Marcie, adding pears to butternut squash soup is SUCH a great idea! You’re a genius, lady! We’ve just recently started to get pears from our CSA so I’ve been looking for creative ways to showcase their delicious flavor. I was worried that the pear flavor might get lost in a sweet/dessert application. Putting them in a soup sounds like the perfect solution!
    Jamie@Milk ‘n’ Cookies recently posted…Pina Colada MacaroonsMy Profile

    • says

      Butternut squash really is great in soup, isn’t it? You can jazz it up so many ways too. Do you like crystallized ginger? That is one if my favorite toppings for it. Have a great day, Consuelo!

  2. Heather says

    Marcie- after you have added the roasted squash/pear mix to the broth/onions, how long do you let that cook before blending?

  3. says

    A couple years ago I made this soup for my family during Thanksgiving, and made the mistake of never saving the recipe. After my family made it abundantly clear that their presence this year depended on my making this soup again, I turned this recipe as a template. Thank you for posting this!
    Mark recently posted…Eggs in a BasketMy Profile

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