About the recipe
I have a soft spot for soups that are on the sweeter side, and this butternut squash and caramelized pear soup has all it needs to satisfy that craving. This recipe uses the best fall ingredients, which also makes it very affordable! Additionally, using coconut milk and vegetable broth also makes it vegan.Jump to Recipe
This recipe screams fall with its’ seasonal ingredients!
- Butternut squash. Squash, for fall? Groundbreaking! *Comment down below if you get the reference!
- Pears. I remember my mom adding apples to squash soup, but never pears. Apples often get all the attention during fall, but pears are also in season during that time of the year. This soup is a great way to highlight its’ sweet and delicate flavour.
- Leeks. According to me, leeks are an overlooked vegetable. They come from the same family as garlic and taste like a mild onion. In this soup, only the white part, which is more tender, is used. People often discard the green part, but they can be saved for later! You can chop them up, freeze them and add them to a stir fry. Just make sure to wash your leek slices well after you wash them. Dirt often hides between the layers.
- Coconut milk goes really with the other delicate and soft flavours of the pears and leeks in this recipe. However, any other type of milk will do. This soup has a perfect consistency, which is not too liquidy and not too thick. You can always adapt the amount of liquid to the consistency of your preference.
- Ginger. The little bit of ginger added at the end gives it the kick it needs. I used pureed ginger, as it saves a lot of time to have it already chopped for me. You can find it either in a tube or in a jar at the grocery store.
To make this soup, you want nice caramelized pears and butternut squash. To do so, I coat the flesh of the butternut squash with oil, maple syrup and spices, and I roast it on a baking sheet, the flesh facing down.
When comes time to blend this soup, an immersion blender will do. You could also use a high performance blender, which I unfortunately don’t own, and dump all the ingredients in there, and blend until smooth.
How to store
This soup can be stored in the fridge for up to 5 days. If you wish to make higher volumes of this soup, it freezes really well. Store it in the freezer for up to 6 months.Jump to Recipe
Here are some garnish ideas for this warm butternut squash and caramelized pear soup:
- pumpkin seeds
- greek yogurt
- hemp hearts
- fresh pears, cut in cubes
- roasted squash, cut in cubes
Here are some substitutions you could make for this recipe:
- Use another type of squash: acorn, buttercup, pumpkin,
- Use any other type of milk instead of coconut milk (about 1 cup and 1/2)
Butternut squash and caramelized pear soup
- 3 tbsp oil
- 1 small butternut squash or ½ medium squash
- 1 tbsp maple syrup
- 1 tsp rosemary
- 1 tsp cinnamon
- 2 pears
- 1 leek (only the white part) sliced
- 3 cups broth
- 1 can coconut milk
- 1 tsp ginger pureed
- Salt and pepper to taste
- Preheat oven to 400°F and line a baking sheet.
- Cut the butternut squash in half and discard the seeds.
- In a small bowl mix the oil, maple syrup, rosemary, cinnamon, salt and pepper. Coat the flesh of the butternut squash with the spice mix. Place on the baking sheet with the flesh facing down. Roast for 40 minutes.
- After 40 minutes, add the pear (cored and cut in half) to the baking sheet at roast for an additional 5 minutes.
- Let the squash and pears cool down a little bit. Scoop the flesh out using a spoon.
- In a large pot, heat 1 tbsp oil over medium-high heat. Add the sliced leek, salt and pepper to taste and saute for 3 minutes, until tender.
- Add the squash and pears, coconut milk, broth and ginger to the pot. Puree using an immersion blender. Add salt and pepper to taste.
- Serve garnished with croutons, pumpkin seeds, Greek yogourt and freshly ground black pepper.