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 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.
Roasted Butternut Squash and Pear Soup
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 ravioli by Delish
- 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.
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Amount Per Serving: Calories: 341Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 144mgCarbohydrates: 77gFiber: 19gSugar: 26gProtein: 5g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made. This information does not include the optional toppings.