Can I substitute pears with other fruits?

Yes, apples are a great alternative, offering a subtle shift in sweetness and texture that complements the squash.

What thickens the smooth texture?

The pureeing process blends cooked squash and pears into a velvety consistency. Adding coconut milk or cream enhances creaminess.

Ground ginger and cinnamon provide gentle warmth that balances the natural sweetness without overpowering.

Use coconut milk instead of cream to keep the blend rich while maintaining plant-based ingredients.

Chopped fresh herbs like chives or parsley and toasted pumpkin seeds introduce fresh and crunchy elements.

A velvety, gently spiced soup blending the natural sweetness of butternut squash and ripe pears—perfect for chilly days and festive gatherings.

This soup first brightened a cold autumn dinner at my home. The blend of squash and pear with warming spices instantly made it a family favorite.

Butternut squash: 1 medium, peeled, seeded, and cubed (about 2 lbs)
Pears: 2 ripe, peeled, cored, and chopped
Yellow onion: 1 medium, chopped
Garlic: 2 cloves, minced
Vegetable broth: 4 cups (gluten-free if needed)
Coconut milk or heavy cream: 1/2 cup
Olive oil: 2 tbsp
Ground ginger: 1/2 tsp
Ground cinnamon: 1/4 tsp
Salt and freshly ground black pepper: To taste
Garnish (optional): Chopped chives or parsley, toasted pumpkin seeds, additional coconut milk or cream for drizzling

Start the soup base:: Heat olive oil in a large pot over medium heat. Add the onion and garlic, stirring for 3–4 minutes until soft and translucent.
Add vegetables and fruit:: Mix in the butternut squash and pears. Cook for 5 minutes, stirring occasionally.
Season:: Stir in ground ginger, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
Simmer:: Pour in the vegetable broth and bring to a boil. Reduce heat, cover the pot, and simmer for 20–25 minutes until the squash and pears are very tender.
Blend:: Remove the pot from heat. Puree the soup with an immersion blender (or in batches with a blender) until smooth.
Finish:: Stir in coconut milk or heavy cream. Taste and adjust seasoning. Warm if needed before serving.
Serve:: Ladle into bowls and garnish with herbs, pumpkin seeds, and extra coconut milk or cream if desired.

My kids love swirling extra cream on top, creating edible artwork before scooping up spoonfuls on cozy evenings together.

Large pot, chefs knife, cutting board, immersion blender or standard blender, ladle

Contains tree nuts with coconut milk and dairy with heavy cream. Always verify labels when accommodating allergies.

Each serving provides about 210 calories, 7 g total fat, 37 g carbohydrates, and 3 g protein.

This soup is best enjoyed fresh and can be reheated gently—the flavors only deepen with time.

→ Can I substitute pears with other fruits?: Yes, apples are a great alternative, offering a subtle shift in sweetness and texture that complements the squash.
→ What thickens the smooth texture?: The pureeing process blends cooked squash and pears into a velvety consistency. Adding coconut milk or cream enhances creaminess.
→ Which spices enhance this blend?: Ground ginger and cinnamon provide gentle warmth that balances the natural sweetness without overpowering.
→ How can I make it vegan-friendly?: Use coconut milk instead of cream to keep the blend rich while maintaining plant-based ingredients.
→ What garnishes add the best finishing touch?: Chopped fresh herbs like chives or parsley and toasted pumpkin seeds introduce fresh and crunchy elements.