Butternut and Pear Soup

Pat Duran


This is an easy soup for the coming cooler months; and squash will be less expensive then it is in the summertime.. Some gourmet's put apples in with this soup which is great also, you can add the apple with the pear if you like- I like it with just the pears and squash.

★★★★★ 1 vote
20 Min
40 Min
Food Processor


2 Tbsp
olive oil
1 small
onion, chopped
2 c
chicken broth
1 lb
butternut squash, peeled, seeded and cut into 3/4 chunks
2 medium
pears, peeled and sliced
1 Tbsp
chopped fresh rosemary
1/2 tsp
minced fresh ginger
1/4 tsp
sea salt
1/4 tsp
ground coriander
1/4 tsp
ground cinnamon
1 c
1/2 c
chopped toasted pecans,for garnish
1/2 c
sour cream, for garnish

How to Make Butternut and Pear Soup


  • 1In a large pot over medium heat add the oil,and onion and cook, stirring until tender. Stir in broth, squash, pears, and spices. Heat to boiling; reduce heat. Cover and simmer for 10-15 minutes or until squash is fork tender.
  • 2Puree soup in batches in food processor or blender. Return pureed soup to pot. Stir in milk. Reheat, stirring frequently, until very warm , but do not boil. Garnish with sour cream and chopped nuts.

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About Butternut and Pear Soup

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy