Roasted Butternut Squash & Pear Soup

Roasted Butternut Squash & Pear Soup

This roasted butternut squash and pear soup is aromatic, savory yet slightly sweet, and bursting with flavor. Smoky cumin and sweet cinnamon combine perfectly to make this soup rich, complex, and very satisfying.

I chose to leave out the non-dairy cream in this soup. I felt it was smooth and creamy enough on its own, and the lack of added fat makes this soup much healthier!

What do you think of this rich and flavorful fall soup? Let us know in the comments below!

2 Tbsp olive oil
1 medium butternut squash, peeled and diced (about 2 lbs)
1 medium onion, diced
3 cloves garlic, minced
3 ripe pears, peeled, cored, and diced
1/2 tsp cinnamon
1/4 tsp cumin
4 cups vegetable broth
1 sprig fresh rosemary
Salt and pepper to taste

Preheat oven to 425°

Lightly oil a glass baking dish or roasting pan with olive oil and add diced butternut squash. Drizzle a little olive oil on top, season with salt and pepper. Roast butternut squash in preheated oven for about 20 minutes, or until soft.

Heat a stock pot or Dutch oven over medium-high heat, add 1 Tbsp olive oil and diced onions. Cook onions for 3-4 minutes or until soft, add garlic and cook for 2 minutes. Add diced pears and cook for 2-3 minutes.

Transfer roasted butternut squash to stock pot and add cinnamon, cumin, a little salt and pepper, and cook for 1-2 minutes to release the aromatic spice flavors. Add vegetable broth and rosemary, bring to a boil, reduce heat, and simmer for 10-15 minutes. Remove woody rosemary stem if present.

Pour entire contents into blender if it’s large enough, if not you can do this in batches. You can also use an immersion blender if you have one. The idea is to blend this soup very well, we want a very smooth consistency, not chunky. Serve immediately.

Nutrition
Servings: 6
Per serving: 182 calories (54 from fat), 6g total fat, 1.1g saturated fat, 0mg cholesterol, 294mg sodium, 32.8g total carbohydrate (6g dietary fiber, 13.8g sugar), 1.7g protein, 200% vitamin A, 44% vitamin C, 8% calcium, 7% Iron

  • Good Points: Good source of carbohydrates, high in dietary fiber, Vitamin A, and Vitamin C
9 Comments
  1. [...] Roasted Butternut Squash & Pear Soup [...]

    • Oh, this is YUMMY! I made it tonight and had it over brown rice. VERY good and I just now noiectd, it was in the McDougall Newsletter a few years back. Very Good. My daughter is getting married next year, and has asked me to find some good vegan soups she can serve at the reception she’s gonna get a sample of this tomorrow. It may well be on the menu next September

  2. Patrick thank you sooo zoo much for this recipe. We have been drooling over it all week and have chosen to save it as a starter to our Thanksgiving festivities. Going to the store to buy my ingredients now, making it for 15 people today and I expect a wonderful response.

  3. Thank you for this recipe I just got finished making it, I love butternut squash and pear soup. I’ve had it before in restaurants but never made it on my own. I’m not a vegan but I love fruit and vegetables and I will definitely add this to my book of recipes and share with my other foodie friends :)

    Kyra<3

  4. [...] from The Vegan Road.  I’m not going to retype their recipe and then give them credit.  The recipe is over here, go check it out.  I used a immersion blender.  I think throwing it in the real blender or a food [...]

  5. […] Butternut Squash & Pear Soup {The Vegan Road} […]

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