This dairy-free, gluten-free and vegan Roasted Butternut Squash Soup will quickly become one of your go-to comfort soup in the autumn months. Nothing like a soothing bowl of soup when the temperatures start to cool down.
We had an abundance of pears in the house last week-end, and most of them went towards trying different flavor combinations for this Crock pot Vanilla Pear Butter Recipe. But I did manage to hang on to the few pears that I needed to make this, one of my favorite pear soup recipes.
Instructions
So this Roasted Butternut Squash Ginger Pear Soup starts with preheating your oven to 400° F. Cut your butternut squash in half. Remove the seeds and strings and set them aside for just a moment. Drizzle the cut side with about two tablespoons of olive oil and season with salt and pepper.
Place your seasoned squash cut-side down on a baking sheet lined with parchment paper. Bake between 45-60 minutes or until you can easily slice through the pulp with a knife.
Did you know that the seeds of butternut squash are edible? Just like this recipe for Slow Roasted Pumpkin Seeds, they make a healthy little snack. I also like to use them as a garnish for this Roasted Butternut Squash Ginger Pear Soup. While the squash is baking, detach the seeds from the strings, give them a rinse and pat them dry.
Once you remove the squash from the oven, set it aside to cool. I then place the seeds on the same parchment-lined baking sheet and bake for a couple of minutes until nice and roasted.
At this point, the squash should be cool enough to handle. Scoop out the flesh of your baked butternut squash and discard the peel. Set the squash aside while we get the soup started. Only 20 more minutes to go…
Place a thick-bottomed pot over medium-high heat. Add 2 tablespoons of olive oil, and sauté some onions, stirring frequently for about 5 minutes. When the onions have softened, add grated ginger and sauté for another minute or so. Then add chicken stock (or vegetable stock if you’d like to make this a vegetarian dish), squash, chopped pears, and bay leaf.
Combine together and bring to a low simmer for about 10-15 minutes. Now it’s time to puree the soup with a hand held immersion blender (alternatively, you can use a food processor). Don’t forget to remove the bay leaf! Adjust your seasonings and that’s it!
Recipe origins
The original recipe is from one of my favorite cooks, Dave Lieberman. If interested, the original recipe can be found on the food network. As usual, I’ve adapted this soup to suit my own preferences.
I roasted the squash in the oven; I substituted the rosemary with a bay leaf and ginger. In order to reduce the number of saturated fats, I replaced the butter with extra virgin olive oil and eliminated the cream.
The velvety smoothness of this dairy-free Roasted Butternut Squash Ginger Pear Soup is attained with only healthy ingredients. The perfect soup for those inevitable cooler evenings.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Butternut Squash Pear Soup recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Roasted Butternut Squash Ginger Pear Soup
Ingredients
- 3-4 pounds butternut squash large
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 large onion diced
- 1 teaspoon ginger root grated, fresh
- 4 cups vegetable or chicken stock
- 3 pears medium , fresh, peeled, cored and chopped
- 1 bay leaf
Instructions
- Preheat oven to 400° F.
- Line a baking sheet with parchment paper.
- Cut squash in half; remove the seeds and strings. Set aside.
- Drizzle the cut side with about 2 tablespoons of olive oil; season with salt and pepper.
- Place on baking sheet with cut-side down.
- Bake between 45-60 minutes or until you can easily slice through the pulp with a knife.
- Remove from oven and set aside to slightly cool off.
- Place the seeds on the same parchment lined baking sheet and bake for a couple of minutes until nice and roasted.
- Scoop out the flesh and discard the peel.
- Place a thick bottomed pot over medium-high heat. Add 2 tablespoons of olive oil, and sauté the onion, stirring frequently for about 5 minutes or until the onions begin to soften.
- Add the grated ginger root and sauté for another minute or so.
- Add the stock, squash, chopped pears, and bay leaf.
- Combine together.
- Simmer for 10-15 minutes.
- Remove the bay leaf.
- Puree the soup with a hand held immersion blender (or use a food processor).
- Adjust seasonings if necessary.
- Garnish with seeds and sage leaves.
Notes
Nutrition
Marian says
Hello Maria
I’ve made a couple of your recipes. The almond biscotti which I adore and now I’m planning on making the butternut squash and pear soup.
I forgot to get sage leaves so I’m wondering if you have any substitution ideas.
Looking forward to making and enjoying the soup tomorrow!
Thank you so much for your nice blog. I really enjoy it!
Marian from California.
Maria says
Thank you so much for your kind words Marian.
Do you have any thyme? That would make a great garnish. Marjoram is another great option. If not, you can garnish with just the seeds. Enjoy! Happy Thanksgiving to you and your loved ones!
Lisa says
Can you substitute pumpkin for the Butternut squash? If so, does a wee bit of sugar need to be added as pumpkin isn’t as sweet as butternut?
I’m trying to use donated pears and all the pumpkins folks are discarding as they pull out their Christmas decorations 😇
Maria says
Wow, that’s wonderful Lisa! Yes, pumpkin can be used. I think roasting the pumpkin will bring out the sweetness as well as the addition of the pears. I would not add any sugar. Great question, thanks for stopping by 🙂
Carolyn says
I have squash and pears in my fridge! This will be on tap for supper!
Maria says
You are going to love it! Thanks so much for stopping by ♥
Ayngelina says
I love the idea of using pear instead of apple in this soup. Such a delicate flavour and it would meld so well.
Maria says
It really does provide a wonderful, flavorful soup! Appreciate your comment, thanks for dropping by 🙂
Simon Vanbecelaere says
My wife made about the same soup without the pears today! It was simply marvelous! I’m really curious at the pear in it! It sounds strange but it wouldn’t be the first time something strange is delicious!
Grtz, Simon
Maria says
I thought the same until I tried it …the pears provide just a hint of sweetness that works really well with the zing of the ginger. Thanks for dropping by Simon 🙂
Nicoletta @sugarlovespices says
That is a gorgeous bowl of soup, Maria! The color is wonderful and I can just see the beautiful texture. And the flavor…mmmm. Wonderful, comfort food for when the temperatures are slowly going down. We’re still in Italy and while the temperatures have cooled off a bit, we’re still around the 25° C 🙂 . Pinned it in my soup recipe board!
Maria says
Thank-you Nicoletta! I love this time of year …definitely my favorite season! Sounds like you guys are having a great time in Italy. How wonderful! Thanks for taking the time to comment ♥
Laura says
What a beautiful bowl of soup! Gorgeous photo! I love the flavour combination. I make a similar soup with pear (or apple) and curry. I think I will try your recipe though, it looks amazing.
Maria says
Thanks Laura, hope you enjoy it! Love the combination of pear and curry also …so many soups …so little time 🙂 Thanks for dropping by.
Samantha | My Kitchen Love says
Yum! Love this combo and that you used all of the squash! Those squash seeds scream Fall.
Maria says
The squash seeds actually have a terrific crunch to them! Thanks for dropping by Samantha 🙂
Elaine @ Flavour and Savour says
This sounds so flavourful–with a hint of sweetness from the pear and a zip from the ginger! Total comfort food!
Maria says
Thanks Elaine! Soups are truly a wonderful creation. Appreciate you dropping by 🙂