Nothing like a soothing bowl of warm soup when the temperatures start to cool down. I’m sure this dairy-free Roasted Butternut Squash Ginger Pear Soup will quickly become one of your go-to’s in the autumn months.
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 favourite pear soup recipes.
Before I show you how easy this fall soup comes together, I just wanted to mention that a group of talented Canadian Bloggers (all Food Bloggers of Canada members) are excited to share their favorite Autumn Soups with all of you. So be sure to scroll to the bottom of the page for some links to fantastic good for the soul soup recipes! (You can also find us in all the social media by searching: #CDNFoodCreatives). A big thanks to our host Diana, who can be found at 365 Days of Easy Recipes.
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 a 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!
Origin of the recipe for Roasted Butternut Squash Ginger Pear Soup:
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 amount 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.
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★★★★★ 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
- 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
- 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.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*Recipe adapted from Dave Lieberman
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