Nourishing Butternut Squash & Pear Soup (Vegan)

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!

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 😉

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. 

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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.

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 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.

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