An overhead shot of the perfect bowl of soup: Roasted Butternut Squash Soup
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Roasted Butternut Squash Ginger Pear Soup

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.
Course Soup
Cuisine American
Keyword butternut squash pear soup, pear soup recipes
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 253kcal
Author Maria Vannelli RD

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

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

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 44g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 831mg | Potassium: 938mg | Fiber: 7g | Sugar: 16g | Vitamin A: 489.3% | Vitamin C: 64.6% | Calcium: 12.3% | Iron: 10%