Quick Summary
This butternut squash soup is made with roasted butternut squash, pear, onion, garlic, ginger, vegetable broth, and coconut milk. It is velvety smooth and full of flavor, you will never know it is vegan! Serve with a salad and crusty bread for the perfect fall meal.
Butternut Squash Soup is one of my all-time favorite soups. I make it all of the time during the fall months. I love my classic recipe, but sometimes it is fun to mix it up. I love making this Roasted Butternut Squash Pear Ginger Soup because the flavors are phenomenal.
This soup recipe reminds me of my classic butternut squash soup and my carrot ginger soup, a mix between the two. It is so good and I always get compliments when I serve this soup to friends and family.
Roasting the squash and pears brings out the best flavor. The pear slightly sweetens the soup and pairs so nicely with the fresh ginger. To make the soup super creamy, I add in coconut milk. The soup is vegan, gluten-free, and absolutely delicious. I guarantee you will fall in love after one bite! It is definitely a fall favorite!
It is the perfect soup to enjoy for lunch or dinner. Serve with crusty bread, a simple salad, or start your meal with this healthy soup.
Table of Contents
Ingredients
- Butternut squash– about 3 pounds, peeled, seeded, and cut into 1-inch pieces.
- Pear– you can use any variety, make sure it is a ripe pear.
- Olive oil– for sautéing the vegetables.
- Yellow onion– diced.
- Carrot– diced.
- Garlic– minced.
- Vegetable broth– you can use chicken broth if you don’t need the recipe to be vegan or vegetarian.
- Ginger– buy fresh ginger and grate with a microplane. I always keep ginger in my freezer.
- Coconut milk– you can use lite or regular coconut milk from a can.
- Pepitas– for garnish, optional, but so good!
How to Make the Soup
- Preheat the oven to 400 degrees F. Place the butternut squash and pear on a large baking sheet. Drizzle with 1 tablespoon of the olive oil. Toss until well coated. Season with salt and pepper, to taste.
- Roast for 35 minutes or until squash and pear are soft and tender. Set aside.
- In a large pot, heat the remaining tablespoons of olive oil over medium high heat. Add the onion and carrot; cook until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes.
- Add the roasted squash and pear. Stir in 3 cups of vegetable broth and the ginger. Season with salt and pepper. Let the soup simmer for 10 minutes.
- Remove from heat. Use an immersion blender to blend the soup right in the pot. Blend the soup until smooth. If the soup is too thick, add more vegetable broth, until desired consistency is reached.
- Stir in ½ cup coconut milk. Taste and add more coconut milk, if desired. Add more salt and pepper, if necessary.
- Ladle soup into bowls and top with pepitas, and a drizzle of coconut milk, if desired.
Serving Suggestions
The soup can be served on it’s own for a delicious lunch or dinner, but if you want to serve a larger meal, here are a few recipes that go well with the soup.
- Simple Kale Salad
- Apple Pecan Salad with Creamy Lemon Dressing
- Easy Spinach Salad
- Buttermilk Drop Biscuits
- Apple Cheddar Biscuits
- Easy Cornbread
- Honey Mustard Sheet Pan Chicken with Brussels Sprouts
- Easy Skillet Chicken Thighs
How to Store & Freeze
- To store leftover soup, let the soup cool completely. Place in an airtight container and keep in the refrigerator for up to 4 days.
- To freeze, transfer the cooled soup to an airtight container and place in the freezer for up to 3 months. Thaw, reheat on the stovetop or microwave, and serve!
More Soup Recipes
- Easy Butternut Squash Soup
- Carrot Ginger Soup
- Sweet Potato Soup
- Easy Pumpkin Soup
- Potato Leek Soup
- White Bean Soup
Find all of our Soup Recipes HERE!
Roasted Butternut Squash Pear Ginger Soup
Ingredients
- 1 butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch pieces
- 1 large pear, seeded, peeled, and chopped
- 2 tablespoons olive oil, divided
- Kosher salt and black pepper, to taste
- 1 small yellow onion, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon grated fresh ginger
- 1/2 cup to 1 cup coconut milk
- Pepitas, for garnish, optional
Instructions
- Preheat the oven to 400 degrees F. Place the butternut squash and pear on a large baking sheet. Drizzle with 1 tablespoon of the olive oil. Toss until well coated. Season with salt and pepper, to taste. Roast for 35 minutes or until squash and pear are soft and tender.
- In a large pot, heat the remaining tablespoons of olive oil over medium high heat. Add the onion and carrot; cook until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes. Add the roasted squash and pear.
- Stir in 3 cups of vegetable broth and the ginger. Season with salt and pepper. Let the soup simmer for 10 minutes.
- Remove from heat. Use an immersion blender to blend the soup right in the pot. Blend the soup until smooth. If the soup is too thick, add more vegetable broth, until desired consistency is reached.
- Stir in ½ cup coconut milk. Taste and add more coconut milk, if desired. Add more salt and pepper, if necessary.
- Ladle soup into bowls and top with pepitas, and a drizzle of coconut milk, if desired.
Notes
Nutrition
Have you tried this recipe?
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