Warm up this fall with an easy and creamy butternut squash and pear soup. This vegan recipe combines roasted butternut squash, sweet pear, and spices to create a bowl of smooth, comforting seasonal goodness. It’s ready in less than an hour, making it the perfect fall snack.
As the crisp fall air settles in, there’s no better way to celebrate the season than with a warm, comforting soup. This easy and creamy butternut squash and pear soup is smooth, luscious, and full of fall flavors. Pleasant flavors of butternut squash, ripe pear, and aromatic spices create the perfect balance of savory and sweetness.
This recipe is also easy to make with simple and healthy ingredients. Naturally vegan, gluten-free and absolutely satisfying. Plus, a quick blend at the end creates a creamy, restaurant-quality soup that’s sure to impress.
Why you’ll love this easy and creamy butternut squash and pear soup
Seasonal Ingredients: Butternut squash and pears are at their peak in the fall, giving this soup a naturally sweet and nutty flavor. Easy to make: With just a few steps, this recipe is easy enough for busy weeknights. Vegan & Gluten-Free: This soup is dairy-free, making it a healthy option for all dietary needs. Great for meal prep: Store and reheat, so make in bulk and enjoy all week long.
Ingredients for Easy Creamy Butternut Squash and Pear Soup:
1 large butternut squash, peeled, seeded, and diced 1 ripe pear, peeled, cored, and diced 1 medium yellow onion, chopped ) 2 cloves of garlic, minced 2 tablespoons olive oil 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Salt and pepper to taste 3-4 cups vegetable broth 1 cup canned coconut milk (or another cup for extra creaminess) optional toppings: pumpkin seeds, fresh thyme, or coconut cream swirl
How to make easy creamy butternut squash and pear soup:
1. Roast the butternut squash
Preheat oven to 400°F (200°C). Place the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Throw it on the court. Roast for 25 to 30 minutes or until the squash is tender and slightly caramelized.
2. Saute the spices
While the pumpkin is roasting, heat the remaining olive oil in a large pot over medium heat. Add onions and cook for 5 to 7 minutes or until soft and translucent. Stir in the garlic, cinnamon, and nutmeg and cook for another minute, until fragrant.
3. Add pears and stock
Add the diced pears to the pot, followed by the roasted butternut squash. Pour in 3 cups of vegetable broth and bring the mixture to a boil. Simmer for 10 to 15 minutes to let the flavors meld.
4. Mix the soup
Using an immersion blender, puree the soup until smooth and creamy. If using a standard blender, allow the soup to cool slightly before blending in batches. Add coconut milk to make it even creamier and stir until completely melted. If the soup is too thick, add more vegetable broth.
5. Season and serve
Taste the soup and add salt and pepper as needed. Adjust the spices to your taste. Serve warm with optional toppings such as pumpkin seeds, fresh thyme, and a swirl of coconut cream.
Tips for making the best vegan butternut squash and pear soup
Choose ripe pears, whose natural sweetness complements the pumpkin. If you prefer a little spiciness to balance out the sweetness, add some cayenne pepper. Make ahead: This soup will be even better the next day as the flavors meld together.
offer suggestions
Serve this soup with fresh bread and a fresh fall salad for a complete meal. It’s also great as an appetizer for a holiday dinner or with a sandwich for a cozy lunch.
Preservation and freezing
To store: Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze: Allow the soup to cool completely, then portion into portions and freeze. Thaw in the refrigerator overnight and reheat in the microwave.
nutritional benefits
This vegan butternut squash and pear soup is more than just delicious. It’s also highly nutritious! Butternut squash is rich in vitamin A and vitamin C, while pears are rich in fiber and antioxidants. This low-calorie, dairy-free soup is hearty, healthy, and a guilt-free fall indulgence.
Enjoy the comforting comfort of this Vegan Creamy Butternut Squash & Pear Soup. Perfect for cold days and packed with seasonal deliciousness, this is a recipe you’ll want to make over and over again all fall.
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