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Butternut Squash, Pear, and Ginger Soup

Butternut Squash, Pear, and Ginger Soup

Take your butternut squash soup to a whole new flavor and healing level with the addition of sweet pears and spicy ginger.

Butternut Squash, Pear, and Ginger Soup

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.

Butternut Squash, Pear, and Ginger Soup

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.

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Butternut Squash, Pear, and Ginger Soup

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  • Author: Alison Marras


  • 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 Tbsp olive oil
  • 3 1/2 cups water
  • 1 tsp turmeric powder
  • 2 Tbsp + 1/2 tsp ginger juice (or 2 Tbsp grated ginger)
  • sea salt and black pepper to taste
  • fresh herbs (seeds, etc. for garnish (I’m using fresh thyme and sesame seeds))


  1. Pre-heat oven to 400f degrees while you chop all the veggies and fruit.
  2. 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 allover and roast everything in the oven for approx. 30-35 minutes.
  3. Add water to a soup pot with roasted vegetables and bring to a boil, then reduce the heat to low and simmer for 15 minutes.
  4. 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 emulsion blender.
  • Category: Soup


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