Go Back
butternut squash pear soup
5 from 1 vote

Roasted Butternut Squash & Pear Soup

Roasted Butternut Squash and Pear Soup with creamy coconut milk and warm Indian spices. A true match made in flavour heaven! Sub peeled and cored apple for the pear if you wish.

Course Soup
Cuisine American
Keyword Butternut Squash, Pear, soup
Cook Time 1 hour 15 minutes
Servings 6 - 8 servings
Author FraƮche


  • 8 cups peeled cubed butternut squash (approx. 2 medium squash)
  • 1/4 cup oil, divided (avocado works best)
  • 2 cloves garlic, crushed
  • 2 cups chopped yellow onion (approx. 1 medium onion)
  • 1 tablespoon grated fresh ginger
  • 2 cups diced peeled & cored Bartlett pears (approx. 3 pears)
  • 1 litre stock (chicken or vegetable)
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 can coconut milk (400 mL)
  • salt to taste


Roasting the Butternut Squash

  1. Line a baking sheet with parchment paper and preheat the oven to 400 F. Toss the butternut squash with 2 tablespoons of oil and bake for 40-50 minutes, until golden brown; remove from the oven and cool.

Soup Instructions

  1. While the squash bakes, in a large heavy bottomed pot, heat the remaining 2 tablespoons of oil on medium heat and add the onion. Cook until soft and transparent, 3-4 minutes. Add the garlic and ginger and cook for an additional 2 minutes, until fragrant. Add the pears, stock, spices, coconut milk and roasted squash and bring to a simmer. Cover and cook for approximately 25 minutes or until the pears are soft, stirring occasionally.

  2. Using an immersion blender, blend the soup until smooth. Thin with more stock if desired and season with salt to taste.

  3. Garnish with a swirl of coconut milk, sour cream or pumpkin seeds if you wish!