Take your butternut squash soup to a whole new flavor and healing level with the addition of sweet pears and spicy ginger.
The rich colors, tastes and warm toasty feelings you get when you’re snuggled up with a good bowl of soup. This butternut squash soup is extra special because I put some pear and ginger which gives it a whole new depth of flavor and that ginger HEALS! After making this for meal prep and eating it for lunch so often, my sniffles were gone-zo.
This creative idea was learned at a recent Anti-inflammatory cooking class I took at the Natural Gourmet Institute here in NYC. It was such a beautiful evening filled with amazing recipes with great people, and the soup especially took me by surprise because while it looks like any other butternut squash soup – it’s SO. MUCH. MORE. Our chef had us using apples which was great, I had pears on me at home and tried it that way instead. Both work perfectly, but I do love pears. The most important part is: THE GINGER. And I love keeping ginger juice in my fridge for when I run out of fresh ginger, either can be used here. The creamy texture with any of your favorite toppings makes for a stunning and filling meal. 
Roasted Butternut Squash and Pear Soup
- Total Time: 58 minutes
- Yield: 6 servings 1x
Description
A vibrant and warming soup featuring roasted butternut squash and sweet pears, spiced with fresh ginger and earthy turmeric. A perfect healthy and flavorful meal.
Ingredients
- 1 medium butternut squash (chopped into cubes)
- 1 large yellow onion (cut into 4 wedges)
- 4 cloves garlic (whole and peeled)
- 1 or 2 pears (bartlett or bosch work,sliced into 4 wedges and cored)
- 3 Tablespoons (44ml) olive oil
- 3 1/2 cups (828ml) water
- 1 teaspoon (5ml) turmeric powder
- 2 Tablespoons (30ml) + 1/2 teaspoon (2.5ml) ginger juice (or 2 Tablespoons (30ml) grated ginger)
- sea salt and black pepper to taste
- fresh herbs (seeds,etc. for garnish (I'm using fresh thyme and sesame seeds))
Instructions
- Pre-heat oven to 400°F (200°C) while you chop all the vegetables and fruit.
- Line 2 baking sheets with parchment paper, and toss the squash, onions, pears, and garlic with olive oil. Sprinkle a little sea salt and black pepper all over and roast everything in the oven for approximately 30-35 minutes.
- Add water to a soup pot with the roasted vegetables and bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- Turn off the heat, add in the ginger or ginger juice, more salt and pepper to taste, and turmeric, and stir.
- Now add everything to a blender or use an immersion blender to blend until smooth. Serve hot, garnished with fresh herbs and seeds as desired.
Notes
For a variation, you can use apples instead of pears. Keep ginger juice in your fridge as a convenient substitute for fresh ginger. This soup stores well in the refrigerator for up to 3 days or can be frozen for longer storage. Reheat gently on the stove, adding a bit of broth if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 48 minutes
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8
- Sodium: 600
- Fat: 7
- Carbohydrates: 30
- Fiber: 5
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
Can I use ginger powder instead of fresh ginger or ginger juice in this soup?
While fresh ginger or ginger juice is recommended for the best flavor and health benefits, you can use ginger powder as a substitute. Use about 1 teaspoon of ginger powder for every tablespoon of fresh ginger.
What is the best way to prepare the butternut squash for this soup?
Peel the butternut squash, remove the seeds, and cut it into cubes for even cooking. Roasting it beforehand can enhance the flavor, but it can also be boiled directly in the soup.
How can I make this soup creamier?
You can add a splash of coconut milk or heavy cream towards the end of cooking to achieve a creamier texture. Blending the soup thoroughly also helps create a smooth consistency.
