This post may contain affiliate links. Please see my disclosure policy.

This 9-ingredient vegan roasted butternut squash and pear soup recipe is so easy, healthy, and comforting. It’s dairy-free, but SO creamy and packs in a ton of fibre, too!

overhead shot of three white bowls with butternut squash soup topped with microgreens and pumpkin seeds

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! It’s naturally gluten and dairy-free, making it suitable for many different dietary needs and preferences.

Let’s get cooking!

45 degree angle shot of three white bowls with butternut squash soup topped with microgreens and pumpkin seeds on wood cutting board

Butternut Squash Soup Ingredients

You need less than 10 ingredients to make this easy soup recipe!

overhead shot of wood cutting board with bowls of ingredients, two pears, butternut squash

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.

overhead shot of grey baking sheet topped with roasted butternut squash

Meanwhile, slice the pears and peel garlic cloves. Place them on a separate baking sheet, and transfer to the oven for 20 minutes.

overhead shot of grey baking sheet topped with sliced roasted pears and garlic

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 😉

close up shot of white bowl of butternut squash soup topped with pumpkin seeds, microgreens on a black plate with pieces of baguette bread

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.

Shop This Post

Fody Low FODMAP Shallot Infused Olive Oil

Kitchenaid Vegetable Peeler

Vitamix 7500 Blender

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.

close up shot of white bowl of butternut squash soup topped with pumpkin seeds, microgreens on a wooden cutting board

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, K, potassium, and copper.

overhead shot of three white bowls with butternut squash soup topped with microgreens and pumpkin seeds, silver spoons and dish towel

More Healthy Squash Recipes

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: Roasted Butternut Squash & Pear Soup (Vegan)

This 9-ingredient vegan roasted butternut squash and pear soup recipe is so easy, healthy, and comforting. It's dairy-free, but SO creamy and packs in a ton of fibre, too!
overhead shot of three white bowls with butternut squash soup topped with microgreens and pumpkin seeds
Print Pin
4.93 from 13 votes
Leave a Review

Ingredients

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

*NOTE ON PEARS: I’ve tested this recipe with both 1 + 2 pears. They taste equally as good, and it really comes down to personal preference! 1 pear has a slight pear aftertaste, while 2 pears has a stronger pear flavour (and is also a little sweeter). The amount you use is up to you, just make sure they’re ripe. Barlett + Bosc varieties work well.
*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.
*I love to serve this soup with a sprinkling of pumpkin seeds, microgreens, and a slice of toasted sourdough.

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!

Pin it for later:

pinterest graphic for roasted butternut squash and pear soup
This post may contain affiliate links. Please see my disclosure policy.