What spices enhance the flavor of butternut squash and pear?

Ground ginger and cinnamon add warm, gently spiced notes that complement the natural sweetness of butternut squash and pears.

Can I substitute coconut milk in this dish?

Yes, coconut milk or heavy cream can be used to achieve a creamy texture, with coconut milk making it vegan-friendly.

Using an immersion blender or standard blender to puree the cooked ingredients results in a creamy and velvety consistency.

Chopped chives or parsley, toasted pumpkin seeds, and a drizzle of coconut milk or cream add flavor and texture contrasts.

Yes, when prepared with certified gluten-free vegetable broth, it fits gluten-free dietary requirements.

A velvety, gently spiced soup blending the natural sweetness of butternut squash and ripe pears—perfect for chilly days and festive gatherings.

I first made this soup for a cozy autumn dinner, and the blend of sweet pears and squash was a hit with everyone at the table.

Butternut squash: 1 medium (about 2 lbs), peeled, seeded, and cubed
Pears: 2 ripe, peeled, cored, and chopped
Yellow onion: 1 medium, chopped
Garlic: 2 cloves, minced
Vegetable broth: 4 cups (gluten-free if needed)
Coconut milk or heavy cream: 1/2 cup
Olive oil: 2 tbsp
Ground ginger: 1/2 tsp
Ground cinnamon: 1/4 tsp
Salt and pepper: To taste
Garnish (optional): Chopped chives or parsley, toasted pumpkin seeds, additional coconut milk or cream for drizzling

Sauté aromatics:: Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3–4 minutes until soft and translucent.
Add produce:: Add the butternut squash and pears. Cook for 5 minutes, stirring occasionally.
Season:: Stir in ground ginger, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
Simmer:: Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes, or until the squash and pears are very tender.
Blend:: Remove from heat. Use an immersion blender to puree the soup directly in the pot (or carefully transfer to a blender in batches) until smooth.
Finish:: Stir in the coconut milk or heavy cream. Taste and adjust seasoning as needed. Heat gently if needed before serving.
Serve:: Ladle into bowls and garnish with chopped herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.

My family loves gathering for soup night, each person adding their own garnishes and swapping stories over steaming bowls.

Large pot, chefs knife, cutting board, immersion blender or standard blender, ladle

Contains tree nuts (if coconut milk is used), dairy (if heavy cream is used). Always check labels for allergens.

Calories: 210, Total Fat: 7 g, Carbohydrates: 37 g, Protein: 3 g

Enjoy this comforting soup with loved ones—it's sure to brighten any chilly night.

→ What spices enhance the flavor of butternut squash and pear?: Ground ginger and cinnamon add warm, gently spiced notes that complement the natural sweetness of butternut squash and pears.
→ Can I substitute coconut milk in this dish?: Yes, coconut milk or heavy cream can be used to achieve a creamy texture, with coconut milk making it vegan-friendly.
→ How do you achieve a smooth texture in this soup?: Using an immersion blender or standard blender to puree the cooked ingredients results in a creamy and velvety consistency.
→ What garnishes work well with butternut squash and pear?: Chopped chives or parsley, toasted pumpkin seeds, and a drizzle of coconut milk or cream add flavor and texture contrasts.
→ Is this suitable for gluten-free diets?: Yes, when prepared with certified gluten-free vegetable broth, it fits gluten-free dietary requirements.