Roasted Butternut Squash and Pear Soup is velvety smooth soup with caramelized butternut squash, pears and a spicy sweet ginger kick!

Bowl of butternut squash pear soup with candied ginger and creme fraiche on top

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.

Close up of butternut squash pear soup with spoon alongside

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. 🙂

Close up of butternut squash pear soup in a white bowl

Hungry for more soup?  See all of my Soup recipes.

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

Bowl of butternut squash pear soup with candied ginger and creme fraiche on top

Roasted Butternut Squash and Pear Soup

Servings: 8 servings
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Roasted Butternut Squash and Pear Soup is velvety smooth soup with caramelized butternut squash, pears and a spicy sweet ginger kick!
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Ingredients

  • 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

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 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!

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.
  • Store leftover soup in the refrigerator for 5-7 days or freeze for up to 3 months.

Nutrition

Serving: 1g, Calories: 165kcal, Carbohydrates: 27g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 5mg, Potassium: 369mg, Fiber: 5g, Sugar: 14g, Vitamin A: 7465IU, Vitamin C: 19mg, Calcium: 50mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Soups
Cuisine: American
Author: Marcie
Keyword: butternut squash pear soup
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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