Harvest Squash & Pear Soup

Teresa Morgan


This delicious recipe was sent to me by my cousin Barbara In Canada. This is a wonderful soup for a cool autumn day. Thank you so much cousin for sharing.

★★★★★ 1 vote
15 Min
30 Min


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28 oz
1 can pear halves in their own juice,drained and coarsely chopped
1 large
onion coarsely chopped
2 1/2 c
10 oz
chicken broth, non-fat
1 tsp
1/2 tsp
each cinnamon / ground ginger /salt / pepper
grated parmesan cheese) optional
chives optional
2 lb
! butternut squash

How to Make Harvest Squash & Pear Soup


  • 1Set a large dutch oven over medium high heat.
    Add squash, Pears,onion, water, broth,garlic powder,cinnamon,ginger, salt and pepper.
  • 2cover pot and bring to a boil. Then reduce heat to med.simmer covered stirring occasionally until squash is tender 10 to 15 min.
  • 3Ladle about one third of soup into a food processor, Whirl until smooth scraping down side of bowl as needed Pour into a clean pot
  • 4Puree remaining soup in 2 more batches and add to pot. return to burner. Bring to a boil over med heat stirring often. Taste, then add more salt if needed.
  • 5Ladle soup into bowls sprinkle with parmesan.
    Soup will keep well covered and refrigerated for up yo five days. Or you can freeze up to 2 months
  • 6**Instead of processor you can puree the soup directly in the pot if you have a hand blender Much easier and less messy.**

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About Harvest Squash & Pear Soup

Course/Dish: Cream Soups, Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #Soups

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