3lb.butternut squashpeeled, seeds removed and cut into 1" cubes; roughly 4 cups of cubed squash
2largeBartlett pearspeeled, cored, and quartered; sub with Bosch pears
1mediumonionpeeled and chopped
3clovesgarlicminced
4cupslow sodium vegetable stock
1tablespoonpure maple syrupoptional; sub with your favorite sweetener if desired
1tablespoonfreshly grated ginger
Salt and freshly ground pepperto 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.