Roasted Butternut Squash and Pear Soup
Roasted Butternut Squash and Pear Soup is roasted butternut squash and pears pureed until velvety smooth. Serve with Greek yogurt or creme fraiche and chopped crystallized ginger for a butternut squash soup you’ll never forget!
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, 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 Butternut Squash Soup, and 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.
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 rarely have it. It’s a treat that I splurge on sometimes, but I get the same creamy richness from low fat Greek yogurt, so why bother?
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 soup is fall in a bowl. 🙂
More butternut squash recipes you might like:
- 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 chicken or vegetable stock
- 2-4 tablespoons pure maple syrup
- 1 tablespoon freshly grated ginger
- ¼ cup dry sherry (optional)
- salt, to taste
- Top with Greek yogurt or creme fraiche, chopped crystallized ginger, and freshly chopped 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 the oven.
- 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.
- Serve with the optional toppings, and enjoy!
A hand-held immersion blender may also be used, but I've found a blender provides the best results.
*The dry sherry is added for an additional layer of flavor. If children will be eating the soup, you can add it to the onion once it's softened and reduce by half before adding it to the soup.
Recipe by Flavor the Moments.