Roasted Butternut Squash and Pear Soup
This Roasted Butternut Squash and Pear Soup is velvety smooth and packed with the sweet and savory flavors of butternut squash and pears, and a sweet and spicy kick from fresh ginger. It can be prepared in advance and it’s freezer friendly!
Butternut squash is one of the ingredients that I look forward to the most during the fall and winter months. I love preparing butternut squash risotto for dinner, and my mashed butternut squash makes a tasty fall side dish.
One of my favorite ways to use it is in this cozy, velvety smooth Roasted Butternut Squash and Pear Soup. The squash and pears are roasted until caramelized, which intensifies their flavors. It translates to a soup that’s packed with fall flavor!
It includes a kick from fresh ginger and a hint of maple syrup for depth of flavor. I love garnishing it with a drizzle of coconut milk and freshly chopped parsley, which adds creaminess and freshness.
This soup is comforting, soul warming and exactly what fall is all about. 🙂
If you love butternut as much as I do, be sure and check out this collection of butternut squash recipes to enjoy all season long.
Why you’ll love this recipe
- It’s fall comfort food at its best. This Roasted Butternut Squash Soup is velvety smooth and completely cozy.
- It’s packed with flavor. The butternut squash and pear are roasted until caramelized, which lends amazing flavor to the soup. It also has a kick of fresh ginger and a hint of maple syrup.
- It’s healthy. This recipe is packed with good-for-you ingredients and it’s low in fat. Coconut milk or cream may be added to achieve a creamy texture.
- It’s great for meal prep. The soup can be prepared entirely in advance to enjoy for meal prep lunch or dinner, and it’s freezer-friendly.
Recipe ingredients
There are just a few ingredients in this roasted butternut squash soup with pears but it’s big on flavor!
- Butternut squash. You’ll need a 3 lb. butternut squash, which yields roughly 4 cups of cubed butternut squash. See my post how to peel and cut butternut squash for all of my tips to do it quickly and easily.
- Pears. Use your favorite variety of pears.
- Oil. Olive oil is needed to roast the butternut squash and pears, and to sauté the aromatics.
- Onion and garlic. These are aromatics that provide a foundation of flavor to the soup. They are sautéed while the squash and pear roast in the oven.
- Vegetable broth. Use my homemade vegetable stock or your favorite store bought brand.
- Ginger. Fresh ginger adds a sweet and spicy kick of flavor that pairs beautifully with the butternut squash and pears. I store fresh ginger root in the freezer and grate it peel and all with microplane zester.
- Maple syrup. Adds a hint of maple flavor. It may be substituted with your favorite sweetener or omitted entirely.
See the recipe card below for the full list of ingredients and quantities.
How to make roasted butternut squash soup
This roasted butternut squash soup recipe is very easy to prepare following the instructions below.
Pro tip: Prep the butternut squash up to a few days in advance to make this recipe go even faster. Be sure to see my tips on how to peel and cut butternut squash.
See the recipe card below for full instructions.
- Toss the butternut squash with 2 tablespoons of the olive oil on a rimmed baking sheet, and roast 20 minutes.
- Toss the pear gently to coat with olive oil. Remove the butternut squash from the oven and place the pear on the baking sheet. Roast for an additional 20 minutes or until softened and caramelized. Remove from heat.
- Sauté the onion in a large pot 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.
- 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.
Recipe FAQs
This roasted butternut squash soup doesn’t require any thickeners. The butternut squash and pears are roasted in the oven until caramelized, which intensifies the flavors and removes excess moisture.
Overall, the best way to achieve thicker butternut squash soup is to avoid adding too much stock. Add a minimal amount, then add more later as desired to reach the desired thickness.
This roasted butternut squash soup recipe is great on its own, or it can be garnished with a drizzle of coconut milk or cream, or a dollop of creme fraiche or Greek yogurt to add creaminess.
This soup may be frozen for up to 3 months. To thaw, place it in the refrigerator overnight and reheat in the microwave or in a pot on the stove top.
Serving suggestions
- Serve this roasted butternut squash and pear soup as-is for a cozy fall meal.
- It’s great served alongside a fresh kale apple salad or spring mix salad.
- Serve with a side of veggies such as air fryer broccoli or roasted brussels sprouts, carrots and parsnips.
- Don’t forget the focaccia bread or sweet potato biscuits — they’re great for dunking!
Recipe notes
- Pro tip: Prep the butternut squash up to a few days in advance to make this recipe go even faster. Be sure to see my tips on how to peel and cut butternut squash.
- Fresh ginger adds a sweet and spicy kick of flavor that pairs beautifully with the butternut squash and pears. I store fresh ginger root in the freezer and grate it peel and all with microplane zester.
- Garnish the soup with a drizzle of coconut milk or cream, a dollop of creme fraiche, or chopped fresh parsley.
- Store roasted butternut squash pear soup in an air tight container in the refrigerator for 3-5 days or freeze for up to 3 months.
More butternut squash recipes you’ll love!
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
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 3 lb. butternut squash peeled, seeds removed and cut into 1" cubes; roughly 4 cups of cubed squash
- 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 optional; sub with your favorite sweetener if desired
- 1 tablespoon freshly grated ginger
- Salt and freshly ground pepper to taste
- Garnish with coconut milk or cream and freshly chopped parsley, if desired
Instructions
- Preheat the oven to 400 degrees. Toss the butternut squash with 1 1/2 tablespoons of the olive oil on a rimmed baking sheet, and roast 20 minutes. Toss the pear gently to coat with 1/2 tablespoon of olive oil. Remove the butternut squash from the oven and place the pear on the baking sheet. Roast for an additional 20 minutes or until softened and caramelized. Remove from heat.3 tablespoons extra virgin olive oil, 3 lb. butternut squash, 2 large Bartlett pears
- 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.1 medium onion, 3 cloves garlic
- 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.4 cups low sodium vegetable stock, 1 tablespoon pure maple syrup, 1 tablespoon freshly grated ginger, Salt and freshly ground pepper
- 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!Garnish with coconut milk or cream and freshly chopped parsley, if desired
Notes
- Pro tip: Prep the butternut squash up to a few days in advance to make this recipe go even faster. Be sure to see my tips on how to peel and cut butternut squash.
- Fresh ginger adds a sweet and spicy kick of flavor that pairs beautifully with the butternut squash and pears. I store fresh ginger root in the freezer and grate it peel and all with microplane zester.
- Garnish the soup with a drizzle of coconut milk or cream, a dollop of creme fraiche, or chopped fresh parsley.
- Store roasted butternut squash pear soup in an air tight container in the refrigerator for 3-5 days or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
32 Comments on “Roasted Butternut Squash and Pear Soup”
Made this and my husband thought it delicious. Will certainly make it again
Thank you for your feedback!
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. 🙂
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!