(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Butternut squash
Pears
Olive oil
Onion
Garlic
Fresh ginger
Vegetable broth
Coconut milk or heavy cream
Cinnamon
Nutmeg
Salt
Black pepper
Fresh thyme
Pumpkin seeds for garnish
Directions
Preheat the oven to 425°F (220°C).
Peel and cube the butternut squash and pears, then place them on a baking sheet.
Drizzle with olive oil and season lightly with salt and pepper.
Roast for 30–35 minutes until tender and caramelized.
In a large pot, sauté the onion in olive oil over medium heat until softened.
Add the garlic and fresh ginger and cook for another minute until fragrant.
Add the roasted squash and pears to the pot along with vegetable broth, cinnamon, nutmeg, and thyme.
Simmer for about 10 minutes to blend the flavors.
Use an immersion blender or regular blender to puree the soup until smooth.
Stir in coconut milk or cream and adjust seasoning to taste.
Serve warm topped with pumpkin seeds or fresh herbs if desired.
Servings and timing
Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Variations
Add carrots or sweet potatoes for extra depth.
Use apples instead of pears for a different sweetness.
Make it spicy with cayenne pepper or chili flakes.
Add roasted garlic for richer flavor.
Use chicken broth instead of vegetable broth if preferred.
Stir in maple syrup for added sweetness.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
To reheat, warm gently on the stovetop over medium heat or microwave until hot. Add a splash of broth or milk if the soup thickens too much.
This soup also freezes well for up to 3 months.
FAQs
Do I need to peel the butternut squash?
Yes, peeling helps create a smooth and creamy soup texture.
Can I use canned squash puree?
Fresh roasted squash gives the best flavor, but canned puree can work in a pinch.
What type of pears work best?
Bartlett or Anjou pears are excellent because they are sweet and soft.
Can I make this soup vegan?
Yes, simply use vegetable broth and coconut milk instead of cream.
Is the ginger flavor strong?
The ginger adds warmth and brightness without overpowering the soup.
Can I freeze this soup?
Yes, it freezes very well for convenient future meals.
What toppings go well with this soup?
Pumpkin seeds, croutons, herbs, or a swirl of cream are all delicious options.
How do I make the soup thicker?
Use less broth or simmer longer to reduce the liquid.
Can I make this ahead of time?
Yes, the flavors become even better after sitting overnight.
What should I serve with this soup?
Crusty bread, grilled cheese sandwiches, or a fresh salad pair perfectly.
Conclusion
Roasted butternut squash pear ginger soup is a cozy and flavorful dish that combines sweet roasted vegetables, juicy pears, and warming ginger into a creamy bowl of comfort. Perfect for chilly evenings or holiday meals, this soup is both elegant and easy to prepare, making it a wonderful addition to your seasonal recipe collection.
This Roasted Butternut Squash Pear Ginger Soup is a creamy and comforting fall soup made with roasted butternut squash, sweet pears, fresh ginger, and warm spices. Smooth, flavorful, and naturally vegetarian, this cozy soup is perfect for chilly evenings, holiday dinners, or healthy meal prep.
Author:Catherine
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:6 servings
Category:Soup, Dinner, Appetizer
Method:Roasting and Blending
Cuisine:American
Diet:Vegetarian
Ingredients
1 large butternut squash, peeled and cubed
2 ripe pears, peeled, cored, and cubed
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
4 cups vegetable broth
½ cup coconut milk or heavy cream
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh thyme leaves
Pumpkin seeds, for garnish
Instructions
Preheat the oven to 425°F (220°C).
Place the cubed butternut squash and pears on a large baking sheet. Drizzle with 1 tablespoon olive oil and season lightly with salt and black pepper. Toss to coat evenly.
Roast for 30–35 minutes, stirring halfway through, until the squash and pears are tender and lightly caramelized.
In a large soup pot, heat the remaining olive oil over medium heat. Add the diced onion and cook for 4–5 minutes until softened.
Stir in the garlic and fresh ginger and cook for another minute until fragrant.
Add the roasted squash and pears to the pot along with the vegetable broth, cinnamon, nutmeg, and thyme.
Bring to a gentle simmer and cook for 10 minutes to blend the flavors.
Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender in batches.
Stir in the coconut milk or heavy cream and adjust salt and pepper to taste.
Serve warm topped with pumpkin seeds, fresh thyme, or an extra swirl of cream if desired.
Notes
Bartlett or Anjou pears work best for sweetness and texture.Coconut milk creates a rich dairy-free version.Add cayenne pepper or chili flakes for a spicy kick.Roasted garlic adds extra depth and richness.The soup thickens as it sits, so add extra broth when reheating if needed.This soup freezes beautifully for up to 3 months.
