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Cozy Roasted Butternut Squash and Pear Soup: Easy Fall Recipe

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This cozy roasted butternut squash and pear soup is the perfect fall comfort food. It’s sweet from the roasted squash and pears, savory from the garlic and onion, and has a velvety finish that feels almost luxurious.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 ripe but firm pears (like Bosc or Anjou), peeled, cored, and cubed into 1-inch pieces
  • 1 medium yellow onion, roughly chopped into large chunks
  • 3 cloves garlic, whole with skins on
  • 2 tablespoons olive oil
  • 3 to 4 cups vegetable broth or chicken broth (low-sodium recommended)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • Optional: 1/4 cup heavy cream or full-fat coconut milk

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet with non-stick cooking spray or line with parchment paper.
  2. In a large bowl, toss the cubed butternut squash, chopped onion, and whole garlic cloves with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.
  3. Spread the vegetables in a single, even layer on the prepared baking sheet. Roast for 25-30 minutes, then flip the pieces. Continue roasting for another 15-20 minutes, until the squash is fork-tender and the edges are browned and caramelized.
  4. Transfer the roasted vegetables and pears to a large pot or Dutch oven. Squeeze the soft roasted garlic cloves out of their skins and add them to the pot. Add the fresh thyme leaves and 3 cups of broth.
  5. Place the pot over medium heat and bring to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld.
  6. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. Alternatively, let the soup cool for 10 minutes, then blend in batches in a countertop blender (never fill more than halfway).
  7. Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, stir in up to 1 cup more broth. If using, stir in the heavy cream or coconut milk over low heat until warmed through (do not boil).
  8. Ladle the soup into bowls and garnish as desired. Serve hot with crusty bread or cornbread.

Notes

Roasting is essential for deep flavor. Cut vegetables into uniform 1-inch cubes for even cooking. Don’t overcrowd the baking sheet. Let soup cool before blending in a countertop blender to avoid splattering. Season in layers for best results. Soup tastes even better the next day.

Nutrition

Keywords: butternut squash soup, pear soup, fall soup, roasted squash soup, creamy soup, vegetarian soup, gluten-free soup, easy soup recipe

Find it online: https://tastytuck.com/cozy-roasted-butternut-squash-and-pear-soup-easy-fall-recipe/