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 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
- 3 lb. butternut squash peeled, seeds removed and cut into 1" cubes
- 2 large Bartlett pears peeled, cored, and quartered; sub with Bosch pears
- 1 medium onion peeled and chopped
- 3 cloves garlic minced
- 4 cups low sodium vegetable stock
- 1 tablespoon pure maple syrup
- 1 tablespoon freshly grated ginger
- Salt and freshly ground pepper to taste
- chopped candied ginger, coconut milk or creme fraich, parsley 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 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. Add the garlic and cook for 30 seconds longer.
- Place the squash, pear, onion mixture, broth, maple syrup, grated ginger, salt and pepper, to taste in a blender, and process until smooth, processing in two batches if necessary. Add more liquid as necessary and adjust the seasoning as needed.
- Place the soup in the large pot and bring to a boil over medium heat. Reduce the heat to medium low and simmer for about 10 minutes. Serve with the optional garnishes as desired and enjoy!
- Pro tip: Prep the butternut squash up to a few days in advance as a time saver. See my post how to cut butternut squash for all of my easy tips!
- A hand-held immersion blender may also be used. Simply place all ingredients in the large pot that the onions were cooked in and purée until smooth.
- Store leftover roasted butternut squash 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.