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Butternut Squash and Pear Soup

Butternut Squash and Pear Soup

Name: Butternut Squash and Pear Soup
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: Butternut squash 1; Yellow onions 1; Pears 2; Garlic 4 cloves; Olive oil 3 tbsp; Vegetable stock 3 ½ cups; Fresh ginger 2 tbsp; Sea salt; Black pepper; Fresh thyme 1 tsp; Sesame seeds 1 tbsp

vegan-friendly

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1h
Serves 4
Easy
400 ℉
(1)

Ingredients

	For soup:
	1 Butternut squash medium-sized, chopped into cubes
	1 Yellow onions cut into 4 wedges
	2 Pears Bartlett or Bosch, sliced into 4 wedges and cored
	4 cloves Garlic whole and peeled
	3 tbsp Olive oil
	3 ½ cups Vegetable stock or water
	2 tbsp Fresh ginger grated
	Sea salt to taste
	Black pepper to taste
	For garnish:
	1 tsp Fresh thyme leaves
	1 tbsp Sesame seeds black or white, toasted

Nutritional information

233

Calories

12g

Fat

33g

Carbohydrate

2.8g

Protein

0mg

Cholesterol

285mg

Sodium

Cuisine:

American Recipes

Ingredients

For soup:
1 Butternut squash
medium-sized, chopped into cubes
1 Yellow onions
cut into 4 wedges
2 Pears
Bartlett or Bosch, sliced into 4 wedges and cored
4 cloves Garlic
whole and peeled
3 tbsp Olive oil
3 ½ cups Vegetable stock
or water
2 tbsp Fresh ginger
grated
Sea salt
to taste
Black pepper
to taste
For garnish:
1 tsp Fresh thyme
leaves
1 tbsp Sesame seeds
black or white, toasted

Butternut Squash and Pear Soup

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:

Ingridiens for Butternut Squash and Pear Soup

Steps to make Butternut Squash and Pear Soup

1	Preheat oven and prepare baking sheets
Preheat the oven to 400 ℉ and line 2 baking sheets with parchment paper.
2	Prepare butternut squash, pears, onions, and garlic	2
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.
3	Roast	35
Roast for about 30-35 minutes until tender and caramelized.
4	Simmer	20
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.
5	Add ginger	1
Turn off the heat and stir in 2 tablespoons fresh grated ginger.
6	Purée soup	2
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.
7	Serve
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

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!