Nourishing Butternut Squash & Pear Soup (Vegan)
It’s soup season! This creamy roasted butternut squash and pear soup is so easy, healthy, and comforting. It’s dairy-free and packs in a ton of fibre, too. It’s perfect for fall or anytime you feel like a cozy bowl of soup!

There’s just something about cozying up to creamy soups that’s just so beyond comforting. If you’re looking for a yummy bowl to warm up to that packs in a nutritious punch and TONS of flavour, you’ve come to the right place!
This roasted butternut squash and pear soup mixes seasonal produce with warming spices like ginger and cinnamon. The roasted pear adds such a lovely, sweet aftertaste to a traditional squash soup.
Plus, the recipe is just 9 simple ingredients, and it’s super easy to make!
As a dietitian, I’m happy to share that both the butternut squash and pears are packed with nutrition benefits. This soup is also naturally gluten and dairy-free, making it suitable for many different dietary needs and preferences.
PS. If you enjoy this soup, you may also LOVE my roasted butternut squash and red pepper soup! It’s just as easy and comforting, but with a different flavour profile to change things up 😉
Butternut Squash Soup Ingredients
You need less than 10 ingredients to make this easy soup recipe:
- Butternut squash
- Pears (I’ve tried both Bartlett + Bosc – either works!)
- Garlic
- Vegetable broth
- Ground ginger (or fresh)
- Ground cinnamon
- Olive oil
- Salt + pepper
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
How To Make Butternut Squash & Pear Soup
It’s SO easy to make this creamy butternut squash and pear soup at home – I promise.
Start by preheating your oven to 400F.
Next, peel butternut squash with a vegetable peeler. Remove the seeds, and cut the squash into roughly 1-inch cubes.
Place cubed squash on a baking sheet and toss in olive oil, salt, and pepper. Transfer to the oven for 30 minutes, tossing halfway.
Meanwhile, slice the pears and peel garlic cloves. Place them on a separate baking sheet, and transfer to the oven for 20 minutes.
Heat the vegetable broth up on the stovetop while the squash and pears are in the oven.
Remove everything from the oven. Add the vegetable broth, roasted squash, pears, garlic, ginger, cinnamon, olive oil, salt, and pepper to a high-speed blender (I use this Vitamix). Blend for a couple minutes, until smooth.
Adjust seasonings as desired and serve! I love to add a sprinkling of pumpkin seeds, microgreens, and a slice of toasted sourdough.
This would also taste fabulous with this gourmet grilled cheese sandwich 😉
My Favourite Blender For Soups
Vitamix Blender
If you’re in need of a high-powered blender, I use this Vitamix to get the job done. It produces the creamiest soups in seconds! I use it almost daily for the last 7 years and it still works perfectly.
TIP: if you have a hand-held immersion blender, you can use that here as well! Simply add all ingredients to a large pot before blending.
How To Store & Reheat Soup
Leftovers of this butternut squash soup can be kept in an airtight container or jar in the fridge for 3-5 days. To keep for longer, soup can be frozen for up to 6 months.
To reheat, simply warm it up on the stovetop or in the microwave! Be sure to stir soup to evenly distribute the heat.
Butternut Squash Health Benefits
Butternut squash is particularly high in micronutrients like:
- vitamin A and vitamin C, with just one cup of cooked squash providing 457% and 52% of your daily needs, respectively!
- vitamin E, magnesium, potassium, manganese, and multiple B vitamins.
It’s rich orange colour is thanks to the squash’s carotenoid content. Carotenoids (like beta-carotene) are plant pigments that have antioxidant properties, providing a host of health benefits.
Butternut squash is also an excellent source of dietary fibre, with one cup of cooked squash providing 7 grams.
Health Benefits of Pears
Pears are an excellent source of dietary fibre. One medium-sized pear provides 6 grams of fibre, or 22% of your daily needs.
In addition to fibre, pears are also a source of essential micronutrients, such as:
- vitamin C
- vitamin K
- potassium
- copper
More Vegan Soup Recipes
- Roasted Butternut Squash & Red Pepper Soup
- Creamy Miso Mushroom Soup
- Tomato Soup With Cashew Cream
- Healthy Miso Ramen Noodle Soup
Did you give this Roasted Butternut Squash & Pear Soup Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Nourishing Butternut Squash & Pear Soup (Vegan)
Ingredients
- 1 small butternut squash, peeled + cubed (approx. 6 cups, cubed)
- 3 Tbsp olive oil, divided
- 1-2 pears, ripe (see notes)
- 2 cloves garlic
- 3 cups vegetable broth
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- Salt + pepper, to taste
Instructions
- Preheat oven to 400F.
- Peel butternut squash with a vegetable peeler. Remove the seeds, and cut the squash into roughly 1-inch cubes. Place cubed squash on a baking sheet and toss in olive oil, salt, and pepper. Cook in the oven for 30 minutes, tossing halfway.
- Meanwhile, slice and core the pears. Peel garlic cloves. Place them on a separate baking sheet, and transfer to the oven for 20 minutes.
- Heat the vegetable broth up on the stovetop while the squash and pears are in the oven.
- Remove squash, pears, and garlic from the oven. Add the vegetable broth, roasted squash, pears, garlic, ginger, cinnamon, olive oil, salt, and pepper to a high-speed blender. Blend for a couple minutes, until smooth. Adjust seasonings as desired and serve!
Notes
- Instead of fresh butternut squash, you can roast frozen butternut squash cubes or the pre-cut fresh packages. This can help speed up the prep time!
- Instead of a high-speed blender like the Vitamix, you can also use a hand-held immersion blender. Simply place all ingredients into a large pot before blending them together.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
31 Comments on “Nourishing Butternut Squash & Pear Soup (Vegan)”
I made this soup today, so easy to make, but taste absolutely delicious. Perfect fall soup. So creamy and sooo yummy.
Hi Elina! Thank you so much for sharing your experience – it makes me so happy to hear you enjoyed this soup! I hope it was the perfect bowl to cozy up to 🙂
I made this today and it was a huge hit! I used an immersion blender and it did the trick!
Hi Victoria! Amazing I’m so happy to hear the soup was a hit! Thanks for sharing the tip with the immersion blender – glad to hear it works that way too 🙂
This soup is to die for!! It’s really easy to make, and is the perfect fall dish – creamy, comforting, flavourful and a bit sweet! I will for sure make this again! Thanks Carrie ❤️
Hi Natalie! Thank you so so much for the sweet review. I’m so happy to hear you enjoyed this soup – I hope it keeps you warm and cozy all fall long 🙂
This soup is so delicious and simple to make! Perfect for fall. This will defined be a go to. I used an immersion blender and left mine a bit chunky! Five stars!
Hi Maya! Thank you so much for the kind review – I’m so happy to hear you enjoyed this recipe!! Love that you left yours a little chunky 🙂
Try adding a bit more stock to it and tilt your immersion blender to a diagonal as you go around. Then at the end I always do a “pumping” motion up and down over any remaining chunky bits. Mine came out silky smooth.
The recipe was super easy and sooo delicious!! I LOVED IT!!
Hi Ida! I’m so happy to hear you enjoyed this recipe and found it easy!! Thank you so much for sharing 🙂
Absolutely loved this recipe! Adding the pear was a unique twist which I never would have thought to try on my own, but it really worked! I’ll be making this all fall and winter long – thanks Carrie!
Hi Deidra! This makes me so happy to hear!! So glad you’ve found a cozy recipe to enjoy this winter. Thanks so much for sharing your experience 🙂
This was my first time making soup (I’m usually intimidated by what I perceive to be “complicated” things to make) and it was so simple and tasty. I used 1 pear instead of 2 and it was the perfect level of sweet for me as I don’t have much of a sweet tooth. Highly recommend if you’re looking for a comforting, healthy winter meal.
Hi Dani! I’m so happy to hear that this recipe showed you how simple making soup at home can be. I can totally relate to it seeming intimidating, but hopefully this opens up the doors to trying more homemade soup recipes in the future! Thank you so much for sharing your experience 🙂
This was a wonderful recipe and I’m glad to find a butternut squash soup that doesn’t come out flat and tasteless. The roasting of it clearly is key. I used an immersion blender as well, omitted the garlic (due to dietary restrictions) and added curry powder. It turned out silky and delicious!! I will definitely make this again – it was so simple and quick!
Hi Tessa! Thank you so much for sharing your experience! I’m so happy you enjoyed this one :). LOVE your addition of curry powder – I need to try that next time! Thanks again and wishing you the best start to the new year!
I made this recipe for my whole family and we all enjoyed it! Loved the idea of roasting the pears, the flavor was just perfect! The creaminess and taste was loved by all! We sprinkled some cinnamon, pumpkin & sunflower seeds on top and it was perfect!
I’m so happy to hear you and your family enjoyed this soup, Sofia!! Thank you so much for sharing your experience – I really appreciate it 🙂
I really enjoyed this soup. It has a beautiful smooth texture, a lovely mild sweet flavour, and is both filling and comforting. Perfect with a slice of sourdough. Thank you Carrie!
Thank you so much, Carolyn!! I’m so happy you enjoyed this soup recipe and found it comforting! A slice of sourdough is a must 😉
This recipe has been a staple for me this winter! Such a simple and tasty recipe. I usually top mine with a sprinkle of salt and paprika as well!
Hi Anna! I’m so happy to hear that you’ve been enjoying this all winter – thank you so much for sharing :). Love your addition of paprika on top – I need to try that next time!!
I made this recipe last year (2021) & I’m ready to make it again! It was so good, I couldn’t stop eating it. I add a lot so I froze some but that didn’t last long either!
Aw! Thank you so much for coming back a year later to leave a review, Susan!! It’s so appreciated. So happy to hear you enjoyed this one and I hope you enjoy cozying up to it again this fall 🙂
Making this right now. When you say the oil is divided, does that mean half used for roasting the squash and half for the stock?? Also your photo shows the pears cut into quarters? Is that correct? Not just sliced in half?
Hi Rosette! I see you’ve already made this before I had a chance to respond, but you are correct on both of these things!! I find quartering the pears makes them a little easier/faster to puree! I’m so glad it worked out for you 🙂
OMG – just finished making this – its a keeper!!! So delicious!! I love the thickness and the sweetness. I used 2 ripe bosc pears and an immersion blender – it took a bit to get it smooth but oh my it was worth the effort! The recipe is going to be laminated and go into my regular rotation. Perfect for Canadian fall and winters! Thank you! Can i give it 6 stars? I am going to look at the rest of your recipes now.
Hi Rosette! Thank you so much for leaving this kind review. It’s so appreciated and I’m so happy to hear that you enjoyed this one!! So perfect for Canadian fall + winters (hello from a fellow Canadian!)
I can’t wait to hear which one you make next 🙂
I made this soup in the fall, it’s delicious and we really enjoyed the bit of sweetness. I froze the leftovers, which we thawed and had last night. We love this soup, and so easy to make.
Thank you again for another delicious recipe!
Hi Catherine! Thank you so much for the kind words and for taking the time to leave a review. It’s so appreciated! I’m so happy to hear that you made this in the fall + that you were able to enjoy the leftovers last night! So great that they held up well!!
PS. I just created a new “soup category” in my recipe index, if you want to explore more soups that you may love! You can check it out HERE The roasted butternut squash + red pepper soup is another fan-favourite 🙂