Roasted Butternut Squash Pear Ginger Soup
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.
- 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.
Find it online: https://cookibly.com/roasted-butternut-squash-pear-ginger-soup/