This roasted butternut squash and pear soup is the perfect meal for all things vegetarian, gluten-free, and dairy-free. Not to mention, it only takes a few staple ingredients to create this festive-looking soup. It’s bold in color and flavor… A must-try for your next soup night.
As cooler weather sits in, there are just some nights when I want to cozy up with a nice, warm bowl of soup and watch a good movie. When I see the grocery store stocked up on butternut squash, that’s my cue to grab a few to make a soup like this.
As I mentioned before, this is a soup you can make ahead of time and store to eat later. It can be enjoyed immediately after making it or served reheated for the next day’s dinner.
How to Make Roasted Butternut Squash and Pear Soup
1. Roast the Butternut Squash
Before getting started, go ahead and start the roasting process. It’s super easy to do and there are a couple of ways you can do it. I recommend pre-cubing the squash for faster cooking and easier transfer when combining ingredients. However, you can always slice the butternut squash in half, clean the pit, and roast it face down.
Drizzle it with olive oil and add salt and pepper to taste. Use parchment paper to keep your pan clean. Roast until the squash is fork-tender.
2. Start the sautéing.
Add the onion to a large saucepan with olive oil over medium-high heat and cook the onion is translucent. Then, add the cubed (and roasted) squash, potatoes, and pears.
3. Boil then simmer.
For the next step, you’ll start adding the remaining ingredients, so if you need a bigger pot (think soup-pot), now is the time to bring that out. Add the curry and broth to the sauteed onion, squash, potatoes, and pears. Season with salt and pepper to taste.
Bring everything to a boil, then simmer for 30 minutes. Your kitchen will start to smell flavorful at this point and that’s how you know it’s about time to blend everything together.
Remove the simmered soup from heat and blend with an immersion blender. Some people say that using an immersion blender will yield a grittier soup. A stand blender is said to create creamier results. If you just so happen to have a fancy blender with the soup preset, then you’ll be able to serve the soup straight from the blender.
The Finishing Touches
Once you’ve blended your soup, add the coconut milk, maple syrup, and stir to combine everything together. At this point, give it a taste for seasoning and add salt and pepper if needed.
If you’d like to add some garnish to your roasted butternut squash and pear soup, you can’t go wrong with parsley, pomegranate seeds, and extra roasted butternut squash cubes. Those few ingredients will add an extra touch of flavor that blends well with the overall taste and texture of the soup.
More Butternut Squash Recipe Ideas
When butternut squash is in season, there are many things you can make:
- Grab your Instant Pot and have a go at making this super easy butternut squash soup.
- If you’ve ever thought making risotto is too hard, then you can see how easy it is with this roasted butternut squash risotto recipe.
- Keeping it in the family… you can’t go wrong by pairing butternut squash with sweet potato and carrot.
Psst… here are a few more recipe ideas to add to your recipe book.Print
- 1 Butternut Squash, cubed and roasted until tender (see instructions below)
- 1 Tbsp. Olive Oil
- 1 Onion, diced small
- 3 Medium Potatoes, cubed
- 4 Pears, cubed
- 2 Tbsp. Curry powder
- 6 Cups Vegetable Broth
- 1 Can (13.5oz) Coconut Milk
- 1 Tbsp. Maple Syrup
Fresh parsley, pomegranate seeds, and roasted butternut squash cubes for garnish (optional)
Saute the onion in a large sauce pan in olive oil over medium-high heat and cook the onion is translucent.
Add the cubed squash, potatoes, and pears
Add the curry and broth and season with salt and pepper to taste. Bring to a boil, then simmer for 30 minutes.
Remove from the heat and blend using an immersion blender.
Add the coconut milk and maple syrup, stir to combine all the ingredients. Taste for seasoning and add salt and pepper if needed.
Serve hot with garnished pomegranate seeds, and fresh parsley if desired.
To roast the squash:
½ Cup Butternut Squash, cubed
2 teaspoons Olive Oil
Salt and pepper to taste
Place in a preheated 400° F oven and roast until fork tender.