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
Scale
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
