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

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!

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  • 3 tablespoons extra virgin olive oil divided
  • 4-5 cups butternut squash cut into 1" cubes (about 1 medium butternut squash)
  • 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.
  • Store leftover soup in the refrigerator for 5-7 days or freeze for up to 3 months.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!