Description
Butternut Squash and Pear Soup is a velvety, flavorful dish that perfectly embodies the essence of fall. With its creamy texture and the delightful sweetness of ripe pears mingling with earthy squash, this soup not only warms your body but also lifts your spirits. Perfect for cozy evenings, casual dinners, or elegant gatherings, it’s a dish that impresses every time. Serve it hot, garnished with fresh herbs or a drizzle of coconut milk, and enjoy the comforting embrace of autumn in every spoonful.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), halved and seeds removed
- 2 ripe pears, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme or sage for garnish
Instructions
- Preheat oven to 400°F (200°C). Drizzle olive oil over the squash halves and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast for 40-50 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté onions for about 5 minutes until translucent; add garlic and cook for another minute.
- Scoop roasted squash flesh into the pot along with diced pears, vegetable broth, coconut milk, salt, pepper, and herbs. Stir well.
- Simmer gently for 15-20 minutes until pears are soft.
- Use an immersion blender to puree the mixture until smooth. Adjust seasoning if necessary.
- Serve hot with additional coconut milk or fresh herbs as garnish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 10g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg