Butternut Squash Pear Soup (Printable Version)

Silky blend of butternut squash and ripe pears with aromatic spices for a warming autumn dish.

# What You'll Need:

→ Vegetables and Fruit

01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cubed
02 - 2 ripe pears, peeled, cored, and chopped
03 - 1 medium yellow onion, chopped
04 - 2 garlic cloves, minced

→ Liquids

05 - 4 cups gluten-free vegetable broth
06 - ½ cup coconut milk or heavy cream

→ Seasonings

07 - 2 tablespoons olive oil
08 - ½ teaspoon ground ginger
09 - ¼ teaspoon ground cinnamon
10 - ⅛ teaspoon ground nutmeg
11 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

12 - Chopped fresh chives or parsley
13 - Toasted pumpkin seeds
14 - Drizzle of cream or coconut milk

# Step-by-Step:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic, ground ginger, cinnamon, and nutmeg. Cook for 1 minute until fragrant.
03 - Add cubed butternut squash and chopped pears. Sauté for 2 to 3 minutes to combine flavors.
04 - Pour in gluten-free vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes until squash is tender.
05 - Remove from heat and blend soup using an immersion blender or in batches with a countertop blender until silky smooth.
06 - Stir in coconut milk or heavy cream. Adjust seasoning with salt and black pepper. Warm gently if needed.
07 - Ladle soup into bowls and garnish with chopped chives, toasted pumpkin seeds, or a drizzle of cream as desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for weeknight dinners or unexpected guests
  • The natural sweetness of pears and squash means you barely need any added sugar, just pure, honest flavors
  • One pot, one blender, and you've got an elegant starter that tastes like you spent hours in the kitchen
  • It's naturally vegetarian, gluten-free, and adapts beautifully to dietary needs
02 -
  • Don't skip the spice-toasting step. That 1 minute of cooking the ginger, cinnamon, and nutmeg in the warm oil is what transforms them from dried powder into aromatic magic. It's the difference between a nice soup and an unforgettable one.
  • Immersion blenders are your friend here, but if you use a countertop blender, let the soup cool slightly first. Hot liquid can be unpredictable when blended. Work in batches and never fill the blender more than halfway.
  • Taste before adding the final salt. Your broth already contains sodium, and adding cream or coconut milk can change how salty it tastes. Season in stages and trust your palate.
03 -
  • Use an immersion blender for the smoothest, silkiest texture. It keeps the soup in the pot where it's warm and makes cleanup effortless.
  • Toast your pumpkin seed garnish lightly in a dry skillet for 2 minutes before serving. This adds crunch and brings out their nutty flavor, creating the perfect textural contrast.
  • If your soup breaks or becomes grainy after blending, whisk in a little cold water or broth and blend again. This usually fixes the problem beautifully.

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