If you’re craving a cozy bowl of soup that’s both comforting and packed with flavor, you’re in for a treat. This Roasted Butternut Squash, Pear, and Ginger Soup with Coconut Milk Recipe is one of those dishes I absolutely love because it’s rich, velvety, and just a little bit sweet thanks to the pears. The best part? It’s totally vegan but tastes so indulgent that my family goes crazy for it every time. Keep reading, and I’ll walk you through everything you need to nail this beautiful fall-inspired soup.
Why You’ll Love This Recipe
- Deep, Complex Flavor: Roasting the squash and pear caramelizes their natural sugars, giving the soup a wonderful depth you don’t get with plain boiling.
- Velvety Texture: The coconut milk makes it silky smooth without overpowering the other ingredients.
- Simple Ingredients: You probably have most of these basics in your pantry and fridge already, so it’s easy to whip up whenever you want.
- Impressively Nutritious: Packed with vitamins, fiber, and healthy fats, it feels indulgent but is actually good for you.
Ingredients You’ll Need
The magic of this Roasted Butternut Squash, Pear, and Ginger Soup with Coconut Milk Recipe lies in how each ingredient contributes something special. From the natural sweetness of the pear to the gentle zing of fresh ginger, here’s what you’ll want to grab at the store.
- Butternut squash: Choose one that’s firm and heavy for its size; peeling and cutting can be a bit tricky, so a sharp knife helps.
- Pear: I find Bartlett or Bosc pears work beautifully—they soften nicely when roasted without turning mushy.
- Olive oil: Use a good quality extra virgin for roasting and a lighter one for sautéing to get that perfect flavor balance.
- Kosher salt and black pepper: Season generously but adjust to taste—these really brighten up the soup’s flavor.
- Yellow onion: Diced small so it melts into the soup, adding a subtle sweetness.
- Carrot: Adds a hint of earthiness and natural sugar, complementing the pear’s sweetness.
- Garlic: Minced, to deepen the savory layers.
- Vegetable broth: A good-quality broth will make a difference; homemade is best, but a low-sodium store-bought version works well.
- Fresh ginger: Grated for that warm, zingy kick that balances the sweetness.
- Coconut milk: Adds creaminess without dairy; start with half a cup and add more until you love the richness.
- Pepitas (pumpkin seeds): Optional, but I love the crunch and earthy contrast they bring for garnish.
Variations
I love mixing it up a bit depending on the season or what’s in my kitchen. This soup is a fantastic canvas for making the recipe your own. Feel free to experiment!
- Add spice: Sometimes I add a pinch of cayenne or smoked paprika for a subtle warmth that makes the ginger pop even more.
- Swap coconut milk: For a lighter version, I’ve used almond milk, but it’s less creamy—coconut keeps that indulgent texture.
- Make it heartier: Stir in cooked lentils or white beans if you want to boost protein and make the soup more filling.
- Fresh herbs: A sprinkle of fresh thyme or sage on top is a lovely seasonal twist I really enjoy.
How to Make Roasted Butternut Squash, Pear, and Ginger Soup with Coconut Milk Recipe
Step 1: Roast the Butternut Squash and Pear for Maximum Flavor
Start by preheating your oven to 400°F. Toss the peeled and cubed butternut squash and chopped pear with a tablespoon of olive oil, salt, and pepper right on a large baking sheet. I love roasting because it brings out a natural sweetness and caramelization that you just can’t get otherwise. Roast for about 35 minutes until everything is tender and golden on the edges. Keep an eye on your pears—they should soften but not turn mushy.
Step 2: Build Your Soup Base with Aromatics
While the squash and pear roast, heat the remaining olive oil in a large pot over medium-high heat. Add diced onion and carrot and cook until softened, about 5 minutes. Stir in minced garlic and cook for another 2 minutes to bring out those beautiful aromas. This base layer is key—it adds subtle sweetness and depth that makes the soup so satisfying.
Step 3: Combine, Simmer, and Infuse
Once your squash and pear are roasted, add them directly into your pot of softened veggies. Pour in 3 cups of vegetable broth along with the freshly grated ginger—this little addition wakes up the soup with a lovely zing. Season with salt and pepper, then let it all simmer gently for 10 minutes. This gives the flavors a chance to marry beautifully.
Step 4: Blend Until Silky Smooth
Remove the pot from heat, and using an immersion blender, puree the soup right in the pot until velvety smooth. If you find it too thick, add a little more vegetable broth until it reaches the consistency you like. I love this part because the texture transforms—what started as chunky roasted pieces becomes a luscious soup that feels like a warm hug.
Step 5: Finish with Coconut Milk and Taste
Stir in ½ cup of coconut milk and taste the soup. I usually add another splash if I want it creamier. Adjust the salt and pepper as needed—the seasoning really lifts everything. If you want to get fancy, drizzle a little extra coconut milk on top when you serve. It looks gorgeous and adds a silky touch.
Pro Tips for Making Roasted Butternut Squash, Pear, and Ginger Soup with Coconut Milk Recipe
- Roast on a single layer: I learned the hard way that crowding the pan steams the squash instead of roasting it—spread it out for better caramelization.
- Don’t skip fresh ginger: It adds a bright warmth that balances the sweet notes perfectly—powdered ginger just can’t replace that freshness.
- Adjust the thickness last: Blend the soup first, then thin with broth—you can always add more but can’t take it out once it’s too thin!
- Taste as you go: Salt and pepper are essential here; I always season gradually and taste frequently to get the perfect balance.
How to Serve Roasted Butternut Squash, Pear, and Ginger Soup with Coconut Milk Recipe
Garnishes
My go-to is a sprinkle of toasted pepitas on top—they add a wonderful crunch and nutty flavor that contrasts the smooth soup beautifully. Sometimes, I’ll also drizzle a little extra coconut milk or a few fresh chopped herbs like cilantro or parsley if I’m feeling fancy.
Side Dishes
I love pairing this soup with a crisp green salad and crusty bread or warm dinner rolls. The bread is perfect for soaking up every last delicious drop—trust me, you’ll want to savor every spoonful!
Creative Ways to Present
For special occasions, I’ve served this soup in mini pumpkin bowls or deep cappuccino cups as an elegant starter. Adding a swirl of coconut cream and a sprinkle of toasted cinnamon or nutmeg on top really makes it pop visually and flavor-wise—your guests will think you spent hours in the kitchen.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so it actually tastes even better the next day. Just be sure to give it a good stir before reheating.
Freezing
This soup freezes wonderfully! I portion it into freezer-friendly containers and it keeps up to 3 months without losing its creamy texture. When you want to enjoy it, thaw in the fridge overnight before reheating gently on the stove.
Reheating
I warm the soup slowly over low to medium heat on the stovetop, stirring occasionally. If it’s thicker than I like, I add a splash of broth or coconut milk to loosen it up. Microwave works too—just cover and heat in short bursts, stirring in between to keep texture smooth.
FAQs
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Can I substitute the pear with another fruit?
Absolutely! While pear adds a subtle sweetness and softness, you can try apple or even a small quince for a different fruit twist—just adjust roasting time if needed since firmness varies.
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Is this soup gluten-free and vegan?
Yes on both counts! Using vegetable broth ensures it’s vegetarian and vegan-friendly, and all the ingredients are naturally gluten-free. Just double-check your broth brand if you need to be cautious.
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Can I make this soup without an immersion blender?
Definitely! Pour the soup in batches into a regular blender, but be careful with hot liquids—fill the blender no more than halfway and hold the lid down with a towel to avoid splatters.
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What if I don’t have fresh ginger?
You could use ¼ teaspoon ground ginger, but fresh is best for that bright zing. If using dried, add it during the sautéing stage so it can bloom properly.
Final Thoughts
This Roasted Butternut Squash, Pear, and Ginger Soup with Coconut Milk Recipe is hands down one of my favorite ways to celebrate cozy, wholesome eating. It’s forgiving enough for beginners and impressive enough to serve when you want to wow friends and family. I hope you’ll give it a try and discover the way roasting and simple ingredients can turn into something truly special. Trust me, once you taste the silky sweetness with that ginger kick, this soup will become your go-to comfort bowl too.
Print
Roasted Butternut Squash, Pear, and Ginger Soup with Coconut Milk Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This Roasted Butternut Squash Pear Ginger Soup is a velvety smooth, comforting fall favorite made by roasting butternut squash and pear for natural sweetness, then simmering with aromatic vegetables, fresh ginger, and creamy coconut milk. The soup combines warmth and subtle spice with a hint of sweetness from the pears, perfect as a cozy starter or light meal.
Ingredients
Roasted Vegetables
- 1 butternut squash (about 3 pounds, peeled, seeded, and cut into 1-inch pieces)
- 1 large pear (seeded, peeled, and chopped)
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
Sautéed Vegetables
- 1 small yellow onion (diced)
- 1 large carrot (diced)
- 3 cloves garlic (minced)
- 1 tablespoon olive oil
Soup Base
- 4 cups vegetable broth
- 1 teaspoon grated fresh ginger
- 1/2 cup to 1 cup coconut milk
Garnish
- Pepitas (optional)
Instructions
- Roast the Squash and Pear: Preheat the oven to 400 degrees F. On a large baking sheet, place the cubed butternut squash and chopped pear. Drizzle with 1 tablespoon of olive oil and toss well to coat evenly. Season with kosher salt and black pepper to taste. Roast in the oven for about 35 minutes until both the squash and pear are tender and caramelized.
- Sauté Aromatics: Heat the remaining 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and carrot and cook for about 5 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional 2 minutes to release its aroma.
- Add Roasted Ingredients and Simmer: Transfer the roasted butternut squash and pear to the pot. Pour in 3 cups of vegetable broth along with the grated fresh ginger. Season again with salt and pepper, then bring the mixture to a simmer. Allow to cook gently for 10 minutes so the flavors meld together.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth. If the soup is too thick, gradually add more vegetable broth to achieve your desired consistency.
- Finish with Coconut Milk and Seasoning: Stir in 1/2 cup of coconut milk and taste the soup. Add more coconut milk if you prefer a richer texture. Adjust salt and pepper if needed.
- Serve and Garnish: Ladle the soup into bowls and top with a sprinkle of pepitas and a light drizzle of coconut milk if desired. Serve warm for a nourishing meal.
Notes
- This recipe uses roasted butternut squash and pear for natural sweetness and depth of flavor.
- The soup is vegan and dairy-free, thanks to coconut milk used for creaminess.
- Immersion blending makes pureeing easy and keeps cleanup minimal.
- Serve with a fresh salad and crusty bread for a complete fall meal.
- Pepitas add a crunchy texture and can be omitted if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8 g
- Sodium: 654 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
