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 fiber, too. It’s perfect for fall or anytime you feel like a cozy bowl of soup!
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 7 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 OR my curried kabocha squash soup! Both are just as easy and comforting, but with a different flavour profiles 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!)
- Vegetable broth
- Ground ginger (or fresh)
- Ground cinnamon
- Olive oil
Full ingredient measurements and detailed instructions are located in the printable 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
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
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!
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Get the Recipe: Nourishing Butternut Squash & Pear Soup
- Preheat oven to 400F.
- 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!
- 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.
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.