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
Units
Scale
- 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