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. 
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
A rich and creamy butternut squash soup enhanced with the sweetness of pears and the healing warmth of ginger, perfect for a cozy 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 Bosc), sliced into 4 wedges and cored
- 3 tablespoons olive oil
- 1 tablespoon fresh ginger, grated or 1 tablespoon ginger juice
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: chopped fresh herbs, pumpkin seeds, or a drizzle of coconut cream
Instructions
- Preheat your oven to 400°F (200°C).
- While the oven is heating, chop the butternut squash into cubes, cut the onion into wedges, and slice the pears into wedges, removing the core.
- Line two baking sheets with parchment paper. Spread the squash, onion, pears, and garlic evenly across the sheets.
- Drizzle the vegetables and fruit with olive oil and toss to coat. Sprinkle with a little sea salt.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized.
- Transfer the roasted vegetables and pears to a large pot. Add the grated ginger or ginger juice and pour in the vegetable broth.
- Bring the mixture to a simmer over medium heat and cook for 10 minutes to allow the flavors to meld.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Season with salt and pepper to taste. If the soup is too thick, add more vegetable broth to reach your desired consistency.
- Serve hot, garnished with your choice of toppings such as fresh herbs, pumpkin seeds, or a drizzle of coconut cream.
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: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: American
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.
