A warm and comforting soup perfect for chilly weather. You’ll love this Roasted Butternut Squash and Pear Soup — it’s the perfect combination of sweet and savory.
Hi friends! I can’t believe we’re already at the end of February! I want to share a delicious winter soup that will be sure to warm you up during this chilly month. I’m mostly talking to you northerners… here in Texas it’s been 65 degrees and sunny. The good thing about this soup is it’s great for chilly weather and warm weather. It’s light and full of sweet and savory flavors.
The real star of this soup are the roasted pears. They’re diced and roasted along with the butternut squash, then pureed along with onions, garlic and ginger in chicken broth. Yum!
You can use any variety of ripe pear for this soup, but I like Bartlett and Forelle pears the best. Bartlett pears are the traditional green-gold “pear flavor” fruit — mild and sweet with subtle citrus notes, they’re best cooked. Pictured here are Forelle pears (which means “trout” in German, a reflection of it’s spotted skin). It’s firmed and tarter, so it tastes great raw or cooked.
This soup is creamy and smooth, with sweet and savory flavors. Thanks to my immersion blender, I can blend this soup up right in the pot it was made in. You can store this in the fridge for 3-4 days and it keeps very well. I made a batch and kept it for lunch for a whole week!
Here’s the recipe for Roasted Butternut Squash & Pear Soup! Serve this soup with my homemade French bread.
Roasted Butternut Squash & Pear Soup
To roast the squash + pear:
- 3 cups butternut squash, diced about one small
- 2 Bartlett pears, peeled and diced
- 2 Tbsp olive oil
- salt + pepper
For the soup:
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 yellow onion, diced small
- 1 tsp minced garlic
- 1 tsp minced ginger
- 4 cups chicken broth
- 1 cup pear juice
Preheat the oven to 400 degrees F. Toss the butternut squash and pears with olive oil. Lightly season with salt and pepper. Roast in the oven for 25 minutes.
Meanwhile, add the butter and olive oil to a large stock pot over medium-low heat. Add the onion, garlic and ginger and cook until translucent and soft.
Add the chicken broth, pear juice and roasted squash and pears. Bring to a boil, then simmer for 5 minutes. Blend with an immersion blender or in a high-powdered blender until smooth.