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Butternut squash soup with pear recipe

Butternut squash soup with pear recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

Adding an apple to butternut and pumpkin soup is quite common but I haven't seen many recipes with pear. It is so delicious though! I always get requests for this recipe.

1 person made this

IngredientsServes: 6

  • 750g butternut squash, peeled and seeded
  • 2 very ripe pears
  • 1 stalk leek
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 225ml dry white wine
  • 1L vegetable stock
  • salt
  • pepper
  • dash of white wine vinegar
  • pumpkin seed oil for drizzling

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Cut squash in 2cm dice. Peel and core pears and dice. Remove tough green leaves from leek and discard. Slice leek thinly and wash very well.
  2. Heat olive oil in a large pot. Fry leek and garlic at medium heat till translucent, about 5 minutes. Add bay leaves, thyme, squash and pears and fry whilst stirring for 5 minutes.
  3. Add stock and bring to the boil, then reduce heat and cook till squash is tender, about 20 minutes. Remove bay leaves and puree the soup till smooth. Season with salt, pepper and a dash of white wine vinegar.
  4. Serve in soup bowls drizzled with a litte pumpkin seed oil.

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Reviews & ratingsAverage global rating:(9)

Butternut Squash-Bartlett Pear Soup

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Chef Bryant Terry came up with this recipe during a cooking demonstration in Memphis, Tenn. “I went to the market and saw these beautiful squash and juicy pears,” he explains. “With some crusty bread, you can actually make a meal out of it.”


  • 3 Tbs. olive oil
  • 2 medium leeks, white and tender green parts finely chopped (3 cups)
  • 1 small butternut squash, peeled and cut into 1-inch pieces (2 lb.)
  • 3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (11/2 lb.)
  • 5 cups low-sodium vegetable broth
  • 1 14-oz. can light coconut milk
  • 1 tsp. chopped fresh thyme


1. Heat oil in saucepan over medium-low heat. Add leeks, and cook 10 minutes, or until soft, stirring often.

2. Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork-tender.

3. Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan blend until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Season with salt and white pepper, if desired. Serve garnished with pumpkin seeds, if using.

The Healthy Recipe

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.

Butternut Pear Soup

Today I’m sharing a very easy, butternut squash soup recipe. I’ve made several batches of this soup, because guess what? It doesn’t last long in my house. It’s devoured almost as quickly as I make it.

Next week I’m hosting a ladies dinner party, and this soup is on the menu! The garam masala is a great addition, and of course the fresh thyme really adds to the flavor.

Start Cooking

Prepare Soup

In a four-quart saucepan, melt the butter or oil over medium-high heat and add the onions. Let them cook until they begin to soften.

Add squash and pears and cook for about 10 more minutes. Watch to make sure that nothing burns. If the fruit or veggies look dry, add about a quarter cup of water.

Add the stock, enough to submerge the fruit and vegetables. Add seasonings.

Bring soup to a simmer and cook until squash is fork tender, about 15&ndash18 minutes.

Puree with an immersion blender. Taste and adjust seasonings as necessary.

Add coconut milk, and garnish with crispy ginger (see below).

If you are freezing this soup, omit the cream or milk and add after reheating, right before serving.

For a dairy version, use butter instead of oil and whole milk or heavy cream instead of coconut milk.

Crispy Ginger Garnish

To make the garnish, slice ginger root in half and cut into long, thin strips.

Heat a frying pan with oil and add the ginger strips to the oil. Fry until just golden.

Remove with a slotted spoon and place on paper towels to absorb excess oil.

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Butternut Squash and Pear Soup

This aromatic soup is as nourishing as it is tasty. The sweet, earthy duo of butternut squash and fresh pear simmer with onion in a savory broth spiked with a zing of ginger and turmeric. The brilliant orange-gold soup is then pureed until creamy and served with a swirl of yogurt and a spray of fresh herbs. It is a balm for a chilly day, fulfilling not just for your taste buds but for your whole body.

Storage Notes: The soup can be refrigerated for up to 4 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.


In a large stock pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened but not browned, about 5 minutes. Stir in the ginger and the turmeric and cook, stirring, until aromatic, about 30 seconds. Stir in the squash, pears, salt and pepper. Add the broth and bring to a boil, then reduce the heat to medium-low, cover and simmer until the squash is very tender, about 25 minutes.

Using an immersion blender, puree the soup, or let cool slightly, then puree it in batches in a stand blender until smooth. Add a little water or additional broth, if needed, to thin the soup to your liking.

In a small bowl, whisk the yogurt with water, 1 teaspoon at a time, until thin enough to drizzle.


Plum Gorgeous
by Romney Steele
At the first sign of a rain or a blustery wind in the heart of fall, nothing says home like a warming squash soup. Pears (or apples) add a natural sweetness to the soup and contribute to its velvety smooth texture once incorporated. Garnish with toasted rounds of bread smeared with a little blue cheese for a fancier affair, or simply with lightly whisked cream or a dollop of plain yogurt.
Serves 4 to 6

• 1 medium butternut or kabocha squash, halved and seeded
• 1 tablespoon olive oil or butter
• 1 yellow onion, chopped
• 1 carrot, peeled and chopped
• 1 clove garlic, finely chopped
• 1 to 2 teaspoons curry powder
• About a 1-inch piece fresh ginger, peeled and finely grated
• 2 Bosc pears, peeled, cored, and chopped
• 4 cups good-quality chicken stock or water, plus more to thin
• Salt and freshly ground black pepper

Cut the squash into large chunks and arrange in a casserole dish or deep baking pan, cut sides down. Add about 1/4 cup water, enough to wet the bottom of the pan. Cover tightly with foil and roast for 45 minutes to 1 hour, until the flesh is soft.

Heat the oil in a heavy pot over medium heat. Add the onion, carrot, and garlic and cook until lightly browned, about 5 minutes. Stir in the curry powder and fresh ginger. Add the sguash, pears, chicken stock, and a pinch of salt. Cook until the carrots and pears are soft and the flavors have fully melded, 20 to 25 minutes. Cool slightly, then puree in a blender, or use an immersion mixer, blending right in the pot (off the heat). Reheat the soup and season with salt and pepper and a pinch more curry powder, to taste. Thin as needed with more chicken stock or water to reach desired consistency.

  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped roughly
  • One 1 ½-pound butternut squash, peeled, seeded, and cut into cubes
  • 1 pear, seeded and chopped
  • 2 cloves garlic, smashed
  • 1 tablespoon thyme leaves, minced
  • 4 cups vegetable stock
  • Kosher salt and black pepper, to taste

In a Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft, about 3 minutes. Add the butternut squash and pear, stir, and cook over low heat until caramelized, about 15 minutes. Stir occasionally to prevent sticking.

Add the garlic and the thyme, stir, and cook for 1 minute. Add the stock, increase heat to medium-high, and bring to a medium boil. Stir and cover. Reduce heat to a low simmer and cook for 45 minutes.

Remove from heat and let rest for 15 minutes. Purée in batches in a food processor. Return to the pot and gently reheat over medium-low heat for 10 minutes and serve.

Butternut Squash with Pear Soup

Real food is simply scrumptious. Today my recipe combines a butternut squash and 2 pears. It’s really that easy! My daughter Abby made this several times for us over the summer.

You also don’t need any fancy-schmancy cooking skills to create a good soup. You need spices and herbs, stock, and then either veggies or meat or grains. Most combinations, stirred together with peak-season veggies (or in this case, delicious pears), are quite simple and full of flavor.

And serve it with your favorite bread or flatbread.

You also pay less when you buy fresh, and when you buy local, not only do you keep your hard-earned money in the community, but you can go ahead and ask questions to find out where the food has come from and how it was raised.

Here are a few of my favorite soup recipes here on RE: Pear Potato Soup (and my suprise trip to Downton Abbey in London!), and Minestrone Soup.