If you haven’t tried a Butternut Squash and Pear Soup, you’re missing out. Think caramelized butternut squash roasted with pears, onions, garlic, and olive oil. Then gently simmered in vegetable stock and blended until creamy and smooth. Gently spiced with fresh grated ginger, this soup is warming, rich, and extremely flavorful. Bonus? It’s healthy and vegan-friendly. A must-try this winter.
Roast the chopped vegetables and pears first. Once they are all roasted up, transfer them to a large pot. Next, add in the stock and simmer for 15 minutes. Remove from the heat and stir in the fresh grated ginger, more salt and black pepper if needed. Finally, purée everything together until silky and smooth. Serve topped with fresh thyme leaves and a sprinkle of toasted sesame seeds.
To make the Butternut Squash and Pear Soup, you will need the following ingredients:
Preheat the oven to 400 ℉ and line 2 baking sheets with parchment paper.
Toss the chopped squash, onions, pears, and garlic with 3 tablespoons olive oil, a pinch of sea salt and black pepper. Spread evenly on the prepared baking sheets.
Roast for about 30-35 minutes until tender and caramelized.
Once roasted, transfer everything to a large pot or Dutch oven and add in 3 ½ cups vegetable stock and bring to a boil. Then reduce the heat to low and let the soup simmer for 15 minutes.
Turn off the heat and stir in 2 tablespoons fresh grated ginger.
Using an immersion blender, purée the soup until smooth. Alternatively, purée the soup in a food processor (if necessary, work in batches). Taste and adjust salt and black pepper if needed.
Serve topped with fresh thyme leaves and a sprinkle of toasted sesame seeds. Enjoy!
If you are looking to add another butternut squash soup recipe to your repertoire, try this Butternut Squash Soup and Pear Soup. It’s a creamy and flavorful delight on cold nights. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes
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