Creamy Roasted Butternut Squash and Pear Soup

Roasted Butternut Squash and Pear Soup is a velvety, comforting soup that highlights caramelized butternut squash and sweet pears, brightened with fresh ginger and balanced with a touch of maple syrup. It’s easy to make, freezer-friendly, and ideal for meal prep or a cozy fall dinner.

Why you’ll love this recipe

• Warm and comforting: This roasted butternut squash and pear soup delivers the cozy flavors of fall in every spoonful.
• Deep, layered flavor: Roasting the squash and pears caramelizes their natural sugars, intensifying sweetness while adding savory depth.
• Aromatic kick: Fresh ginger gives a bright, spicy note that complements the mellow squash and fruit.
• Simple and healthy: Made with wholesome ingredients and optional coconut milk or cream for richness without heavy cream.
• Convenient: The soup stores well in the refrigerator for several days and freezes easily for up to three months.

Recipe ingredients

With a short ingredient list, this roasted butternut squash and pear soup is full of seasonal flavor. Use ripe pears for the best sweetness and fresh ginger for a lively finish.

• Butternut squash – about 3 lb., peeled, seeded and cut into 1″ cubes (yields roughly 4 cups).
• Pears – 2 large, peeled and cored (Bartlett or your preferred variety).
• Extra virgin olive oil – for roasting and sautéing.
• Onion and garlic – sautéed to build flavor.
• Vegetable stock – low-sodium for control of seasoning.
• Fresh ginger – grated for a sweet-spicy lift.
• Pure maple syrup – optional, to enhance caramel notes.
• Salt and freshly ground black pepper – to taste.
• Optional garnish – coconut milk, cream, crème fraîche or chopped parsley.

See the recipe card below for exact quantities and full instructions.

How to make roasted butternut squash soup

This roasted butternut squash and pear soup is straightforward: roast, sauté, blend, and simmer. Roasting concentrates flavor and gives the finished soup a rich, silky texture.

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 1/2 tablespoons olive oil on a rimmed baking sheet and roast 20 minutes.
2. Toss pears with remaining olive oil. Add pears to the baking sheet, then roast an additional 20 minutes until both squash and pears are caramelized and tender. Remove from oven.
3. In a large pot, heat the remaining oil over medium heat. Sauté chopped onion until translucent, 5–7 minutes. Add minced garlic and cook 30 seconds more.
4. Combine roasted squash, roasted pears, onion mixture, vegetable stock, maple syrup (if using), grated ginger, salt and pepper in a blender. Purée until smooth in batches if necessary. Add more stock for desired consistency.
5. Return puréed soup to the pot, bring to a gentle boil, then reduce heat and simmer 8–10 minutes to meld flavors. Adjust seasoning as needed.
6. Serve warm with a drizzle of coconut milk or cream and a sprinkle of chopped parsley, if desired.

Recipe FAQs

Serving suggestions

• Serve as a starter or main course for a comforting fall meal.
• Pair with a crisp green salad or roasted vegetables for a balanced plate.
• Offer crusty bread, focaccia, or savory biscuits for dunking.
• Top bowls with toasted pepitas, a swirl of olive oil or plain yogurt for texture contrast.

Recipe notes

• Make ahead: Peel and cube the squash in advance to save time; it keeps in the refrigerator for a few days.
• Ginger tip: Fresh grated ginger adds the best flavor; you can freeze ginger root and grate it from frozen for convenience.
• Storage: Refrigerate in an airtight container for 3–5 days or freeze for up to 3 months.
• Garnish ideas: Coconut milk, cream, crème fraîche, Greek yogurt, or chopped parsley complement this soup nicely.

More butternut squash recipes you’ll love

• Butternut squash casserole with pecan-oat streusel
• Butternut squash quinoa salad
• Classic butternut squash and potato leek soup
• Cinnamon roasted butternut squash
• Whole roasted butternut squash

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Roasted Butternut Squash and Pear Soup

A smooth, flavorful soup featuring caramelized butternut squash, roasted pears and a bright ginger finish — perfect for autumn and winter.

Servings: 8

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 3 lb. butternut squash, peeled, seeds removed and cut into 1″ cubes (about 4 cups)
• 2 large Bartlett pears, peeled, cored and quartered
• 1 medium onion, peeled and chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable stock
• 1 tablespoon pure maple syrup (optional)
• 1 tablespoon freshly grated ginger
• Salt and freshly ground pepper, to taste
• Garnish: coconut milk or cream and freshly chopped parsley (optional)

Instructions

1. Preheat oven to 400°F (200°C). Toss the butternut squash with 1 1/2 tablespoons olive oil on a rimmed baking sheet and roast for 20 minutes.
2. Toss the pears with 1/2 tablespoon olive oil. Remove the squash from the oven, add the pears to the sheet, and roast an additional 20 minutes until tender and caramelized. Remove from oven.
3. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Sauté the chopped onion until soft and translucent, about 5–7 minutes. Add garlic and cook 30 seconds more.
4. Combine roasted squash, roasted pears, sautéed onion and garlic, vegetable stock, maple syrup (if using), grated ginger, salt and pepper in a blender. Purée until smooth, working in batches if needed. Add stock to reach desired consistency.
5. Return puréed soup to the pot, bring to a gentle boil, then reduce heat and simmer for about 10 minutes. Adjust seasoning and serve with desired garnish.

Notes

• Prep the squash ahead to speed up the process. Cubed squash keeps in the fridge for a few days.
• Freeze ginger and grate it from frozen for convenience.
• Store leftovers in an airtight container in the refrigerator for 3–5 days or freeze for up to 3 months.

Nutrition (per serving, estimated)

Calories: 165 kcal; Carbohydrates: 27 g; Protein: 2 g; Fat: 5 g; Fiber: 5 g; Sugar: 14 g. Nutrition is estimated and provided for informational purposes only.

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