Butternut Squash and Pear Soup Recipe

Name: Butternut Squash and Pear Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons ( 1/2 stick) unsalted butter; 2 large onions, diced; 1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces; 4 medium fragrant Bose, Anjou, or Cornice pears, peeled; 3 chopped into 1-inch pieces and 1 diced finely for garnish; 1 quart reduced-sodium chicken or vegetable stock; 2 rosemary sprigs; 1/2 cup heavy cream; Salt; Freshly ground black pepper; Sugar

Servings: persons

1
Heat the butter in a large pot over medium heat until melted and bubbling.
2
Add the onions and cook until softened and starting to turn translucent.
3
Add the squash and pears and cook 5 minutes.
4
Add the stock.
5
The ingredients should be submerged in liquid.
6
If not, add just enough water to do so.
7
Add the rosemary, bring to a simmer, and cook until the squash and pears are very tender, about 45 minutes.
8
Remove the rosemary sprigs.
9
Puree right in the pot with an immersion blender till smooth, or in batches in a blender.
10
Season with salt, pepper, and sugar to taste.
11
Place a heap of diced pear in the middle of each serving bowl, then surround with soup.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons ( 1/2 stick) unsalted butter, 2 large onions, diced, 1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces, 4 medium fragrant Bose, Anjou, or Cornice pears, peeled; 3 chopped into 1-inch pieces and 1 diced finely for garnish, and more.

Yes, Butternut Squash and Pear Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Pear Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions