Roasted Butternut Squash Pear Soup Recipe
I know fall is your favorite season. I have something perfect to enjoy during cooler weather. This Roasted Butternut Pear Soup is comforting and delivers all the crave-worthy flavors.
The ginger and orange show off in this soup, while roasted pears and squash bring that caramelized sweetness. It’s silky, warming, and just the
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How is this recipe different?
- We roasted the squash and pears
- We added ginger
- We added little heat with chili flakes and citrus note with orange zest
Key Ingredients and Substitutions
Butternut squash brings that naturally sweet, nutty flavor and a velvety base once blended. Choose one that feels heavy for its size with smooth skin — that usually means it’s ripe and not dried out inside. If you can’t find butternut, kabocha or pumpkin work beautifully too, though the flavor will be a touch earthier.
Pears add a delicate floral sweetness that makes this soup stand out from the usual apple or carrot versions. Slightly firm, ripe pears (like Bosc or Bartlett) are best because they hold their shape during roasting without turning mushy. No pears on hand? Apples can pinch-hit, just know they’ll bring a sharper, tangier sweetness instead of the soft elegance of pears.
Fresh ginger is what keeps this soup from tipping too far into sweet territory. It adds warmth and a gentle bite. Grating it fresh makes all the difference, but if all you’ve got is ground ginger, use a smaller pinch since it’s more concentrated. For a softer flavor, you could swap in a little ground turmeric or even a touch of fresh thyme.
Orange zest is the little secret that lifts this soup. It adds a fresh citrusy note that cuts through the richness and complements the natural sweetness of the pears and squash. Always zest the orange before juicing it, since it’s nearly impossible the other way around. If you don’t have an orange, lemon zest will give a similar effect, though with a sharper edge.
Other ingredients: onion, garlic cloves, olive oil, stock or vegetable broth (or chicken broth), orange, cream.
Aromatics, spices: cinnamon, nutmeg, red chili flakes, kosher salt, black pepper, sage, toasted pumpkin seeds or fresh thyme (optional as a garnish).
Equipment you will need
- Large rimmed baking sheet
- Chef’s knife, cutting board
- Vegetable peeler
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender or food processor
- Measuring cups + spoons
- Small skillet (to make crispy sage or toast pepitas)
- Ladle
Top Tips
Roast the veggies – don’t skip it. The deeper the caramelization on your squash and onion, the richer your soup depth of flavor.
Balance the sweetness – ginger, orange zest, and chili flakes are the key. If the soup tastes too sweet at the end, stir in a squeeze of orange juice or a splash of apple cider vinegar.
Adjust the texture – after blending, check consistency. Too thick? Stir in a bit more stock or even water. Too thin? Simmer uncovered for a few minutes until it thickens naturally.
Quick troubleshooting & swaps
- No fresh ginger? Use ¼ tsp ground ginger, but start smaller — fresh is brighter.
- No orange? Lemon zest will work (use slightly less).
- Dairy-free: use canned full-fat coconut milk.
- Want smokiness instead of heat? Swap chili flakes for ¼ tsp smoked paprika.
- Too sweet? Add a splash of apple cider vinegar or extra orange juice to balance.
- Too thick? Stir in additional broth while reheating.
How to make it
- Preheat oven to 425°F (≈220°C).
- Peel, seed and cube 1 medium butternut squash (about 2½–3 lbs). Quarter 1 large onion. Peel 3 garlic cloves (leave whole).
- Toss squash, onion, and garlic with 2 Tbsp olive oil, a generous pinch of salt and some black pepper. Spread in a single layer on a rimmed baking sheet (don’t overcrowd — use two sheets if needed).
- Roast 25–35 minutes, turning once, until golden brown and edges are caramelized and squash is very tender.
- Peel, core and roughly chop 2 ripe pears (Bosc or Bartlett). Keep them reasonably firm
- Half way thru the roasting add the chopped pears.
- Peel & finely grate 1 Tbsp fresh ginger and zest 1 orange (reserve a little zest for garnish if you like).
- When the squash/onion/garlic are done, transfer them to a large pot. Squeeze the roasted garlic from its skins into the pot.
- Add 4 cups vegetable stock, 1 Tbsp grated ginger, zest of 1 orange (plus a squeeze of juice if you want more brightness), ½ tsp ground cinnamon, ¼ tsp nutmeg, and a pinch of red chili flakes (start small — you can always add more at the end).
- Bring to a gentle simmer and cook 10–15 minutes on medium-high heat.
- Tip: If you want a deeper savory edge, add a bay leaf or a sprig of thyme while simmering.
- Remove the pot from heat. Use an immersion blender and blend until silky and smooth. OR transfer to a countertop blender in batches (fill blender no more than 2/3, remove center cap and hold with a towel to vent — very hot liquids expand). Blend, then return to pot.
- Check consistency: if it’s too thick, add up to ½–1 cup more stock or water and rewarm.
- Stir in ½ cup heavy cream or full-fat coconut milk for richness. Reheat gently (don’t boil if you used cream; just warm).
- Taste and adjust: more salt, black pepper, extra orange juice for brightness, or more chili flakes for heat. If you used coconut milk and want less coconut flavor, add an extra squeeze of orange.
- If you want a touch more zing, grate a tiny bit of fresh ginger over the top just before serving.
- Crispy sage: fry sage leaves in 1 Tbsp butter or oil for ~20–30 seconds until crisp, drain on paper towel.
- Toasted pepitas: 3–4 minutes in a dry skillet, shaking until they pop and smell toasty.
- Finish with a swirl of cream or coconut milk, a sprinkle of chili flakes, a dusting of orange zest, and those sage leaves or pepitas.
Best ways to enjoy
As a cozy starter – serve it in small bowls or mugs before dinner
As a light lunch – with crusty bread or side salad.
Soup + sandwich combo – try it with a grilled cheese (brie + apple slices = chef’s kiss).
You may also like:
Storage instructions, reheating
Fridge: Store cooled soup in an airtight container for up to 4 days. It may thicken slightly as it sits — just whisk in a splash of stock or water when reheating.
Freezer: This soup freezes beautifully! Let it cool completely, then portion into freezer-safe containers or zip bags (freeze flat to save space). Keeps up to 3 months.
Reheating:
- Stovetop: Warm gently over medium-low heat, stirring occasionally. Add a splash of stock, water, or cream if it’s too thick.
- Microwave: Heat in 1–2 minute bursts, stirring in between. Cover loosely to avoid soup volcanos.
Pro Tip: If you’re planning to freeze, wait to add the cream/coconut milk until after thawing and reheating — that way the texture stays silky smooth.
Roasted Butternut Squash Pear Soup Recipe
Equipment
- baking sheet
- Chef's knife & cutting board
- vegetable peeler
- large pot or Dutch oven
- wooden spoon or spatula
- immersion blender
- measuring cups and spoonss
Ingredients
- 1 medium butternut squash peeled, seeded, cubed
- 1 onion peeled and quartered
- 3 garlic cloves
- 2 tbsp olive oil
- 2 pears Bosc or Bartlett, peeled, cored, chopped
- 4 cups vegetable stock
- 1 tbsp ginger fresh, grated
- 1 orange zest and squeeze of juice
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- Pinch red chili flakes
- Salt + black pepper
- ½ cup heavy cream
Optional Garnishes
- Crispy sage leaves
- Toasted pumpkin seeds
- Micro greens
- Chili oil drizzle
- A few curls of orange zest
Instructions
- Preheat oven to 425°F (≈220°C).
- Peel, seed and cube 1 medium butternut squash (about 2½–3 lbs). Quarter 1 large onion. Peel 3 garlic cloves (leave whole). Toss squash, onion, and garlic with 2 Tbsp olive oil, a generous pinch of salt and some black pepper. Spread in a single layer on a rimmed baking sheet (don’t overcrowd — use two sheets if needed).
- Roast 25–35 minutes, turning once, until edges are caramelized and squash is very tender.
- Peel, core and roughly chop 2 ripe pears (Bosc or Bartlett). Keep them reasonably firm
- Half way thru the roasting add the chopped pears
- Peel & finely grate 1 Tbsp fresh ginger and zest 1 orange (reserve a little zest for garnish if you like).
- When the squash/onion/garlic are done, transfer them to a large pot. Squeeze the roasted garlic from its skins into the pot.
- Add 4 cups vegetable stock, 1 Tbsp grated ginger, zest of 1 orange (plus a squeeze of juice if you want more brightness), ½ tsp ground cinnamon, ¼ tsp nutmeg, and a pinch of red chili flakes (start small — you can always add more at the end).
- Bring to a gentle simmer and cook 10–15 minutes to let the pears soften and the flavors marry.
- Tip: If you want a deeper savory edge, add a bay leaf or a sprig of thyme while simmering and fish it out before blending.
- Remove the pot from heat. Use an immersion blender and blend until silky and smooth. OR transfer to a countertop blender in batches (fill blender no more than 2/3, remove center cap and hold with a towel to vent — very hot liquids expand). Blend, then return to pot.
- Check consistency: if it’s too thick, add up to ½–1 cup more stock or water and rewarm.
- Stir in ½ cup heavy cream or full-fat coconut milk for richness. Reheat gently (don’t boil if you used cream; just warm).
- Taste and adjust: more salt, black pepper, extra orange juice for brightness, or more chili flakes for heat. If you used coconut milk and want less coconut flavor, add an extra squeeze of orange.
- If you want a touch more zing, grate a tiny bit of fresh ginger over the top just before serving.
Notes
Nutrition
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Conclusion
This Pear and Butternut Squash Soup is everything we love about fall. Delicate flavor, creamy texture, and a little unexpected warming from the ginger and spices. Balanced and satisfying.
FAQ
Can I use apples instead of pears?
Yes! Apples bring a brighter, tangier sweetness compared to pears’ soft floral notes. It’ll still be delicious, just a touch sharper in flavor.
Do I have to peel the butternut squash?
For this soup, yes — since everything gets blended, you’ll want the squash peeled for the smoothest, velvety texture. (If you leave it on, it can add a slightly fibrous feel.)
Can I make this soup dairy-free?
Absolutely. Swap the heavy cream for full-fat coconut milk. It gives the soup a rich, silky finish with a subtle coconut undertone that plays nicely with the ginger and orange.
I would never think this combination of butternut and pears would taste good, but let me tell you, it is delicious. This soup is delicate in flavor, creamy in texture, and warming from the ginger and spices. It is a must this fall.