Roasted Butternut Squash and Pear Soup
Roasted Butternut Squash and Pear Soup is velvety smooth soup with caramelized butternut squash, pears and a spicy sweet ginger kick!
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 I made this Roasted Butternut Squash and Pear Soup, however, 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 this Butternut Squash 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.
This soup is extra special with some added flavor from fresh ginger and dry sherry. The dry sherry is added at the end, but if children will be eating it, simply add it to the softened onions on the stove top and cook until reduced by half.
While I love topping my soup with creme fraiche, I get the same creamy richness from low fat Greek yogurt, so why bother? Greek yogurt is so much more nutritious as well and gives this soup a nice tang.
I also love to top my soup with crystallized ginger because it gives it an amazing bite of sweet heat. While it’s optional for some, it’s a must for me!
This Roasted Butternut Squash and Pear Soup is fall in a bowl. 🙂
Hungry for more soup? See all of my Soup recipes.
More butternut squash recipes you’ll love!
- Butternut Squash Casserole
- Butternut squash cornbread
- Butternut squash quinoa
- Butternut squash ravioli by Delish
- Vegetarian stew
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Roasted Butternut Squash and Pear Soup
- 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 medium onion peeled and chopped
- 4 cups low sodium vegetable stock
- 2-4 tablespoons pure maple syrup
- 1 tablespoon freshly grated ginger
- ¼ cup dry sherry
- Salt and freshly ground pepper to taste
- Optional toppings: chopped candied ginger creme fraiche or Greek yogurt, parsley
- 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 toss gently to coat with the olive oil. Roast for an additional 20 minutes or until softened and caramelized. Remove from heat.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened and translucent, about 5-7 minutes.
- Place the squash, pear, onion, broth, 2 tablespoons of the maple syrup and fresh ginger in blender, processing in two batches if necessary. Stir in the remaining 2 tablespoons of maple syrup along with the dry sherry, if desired.
- Place the soup in the large pot and bring to a boil over medium heat. Reduce the heat to medium low and simmer for 15-20 minutes.
- Serve with the optional toppings and enjoy!
- 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.
- Store leftover soup in the refrigerator for 5-7 days or freeze for up to 3 months.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
30 Comments on “Roasted Butternut Squash and Pear Soup”
YUM!!! That looks absolutely wonderful Marcie, I wish my kids would eat squash. 🙁 They refuse to touch it! I wonder if it would freeze? I might have to give that a try. 🙂
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!
You can never get enough of butternut squash soup recipes, in my opinion. This one is a new one for me to try as I have never had it with pears and I’m totally intrigued! Thanks for the recipe Marcie. Looks heavenly!
You’re right — there aren’t enough recipes for butternut squash soup. The roasted pears lend such a nice flavor — I think you’d love it. Thanks, Anne!
LOVE sqaush soup!!!
Great! I hope you give it a try! 🙂
This gets all of my yes’s. I’m not sure if it’s normal, but I think of maple as a fall flavor, so I LOVE it paired with the squash and pears in this soup.
I’m glad this hit your yes’s! I consider maple a fall flavor as well, whether that’s right or not. It’s so warm and comforting, it has to be! Happy Friday.
Thanks, Meghan! I would place pumpkin and apple above squash, but pears are right up there with them for me. Hope you have a great Friday!
What a gorgeous soup for autumn!
Thank you, Nik! Have a great day.
Thanks, Jamie! The pear flavor shines through nicely in this soup, so I think you’ll find it to be the perfect recipe for those lovely pears you’ve got. Have a great day!
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!
Amazing Fall time soup that I can’t wait to get my hands on!
Thanks, Pamela! Have a great day!
Great soup, Marcie! I love butternut squash. I bet this tastes amazing!
Thanks, Julie! I was really happy with it.
I can’t wait to try this, a perfect fall soup, love the colors. Pinning.
Thank you, Ash, and thanks for the pin! Have a great Sunday.
Gorgeous soup Marcie! Love that you sprinkled dried cranberries on top!
Thanks, Christin! Those dried cranberries really add so much to this soup. 🙂
This soup sounds fabulous! Perfect for a nice cool evening! 😉
It sure was. I loved it for lunch, too!
Marcie- after you have added the roasted squash/pear mix to the broth/onions, how long do you let that cook before blending?
Hi, Heather! The mixture doesn’t need to be cooked anymore at all, I simply added everything to the pot, gave it a good stir to combine, then went on to puree. I hope that helps!
I’m so glad you found my recipe, and I sure hope you enjoy the soup! I just made it yesterday and it really hit the spot. Thanks, Mark!
I made this tonight and added a carrot and some fresh thyme, omitted the ginger and added just one tablespoon of maple syrup since I was working with a baby butternut and only one very overripe pear. It turned out really good! I used the immersion blender since I try to wash as few dishes as possible at the end of dinner and the texture was fine. I just added a tiny bit of crumbled blue cheese at the end to cut the sweetness and it was perfect for a chilly night. Thanks for a great recipe!
I’m glad you enjoyed the soup Shannon! I appreciate your taking the time to leave me your feedback — thank you!
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Hi Barbara! Thank you very much, and it’s totally fine if you share the link to my recipe…I appreciate it. 🙂