Butternut Squash Chowder with Pears and Ginger

Name: Butternut Squash Chowder with Pears and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Anjou or Bosc pears, peeled, cored, and diced; Juice of 2 lemons; 2 tablespoons olive oil; 1 cup peeled and diced Vidalia or Spanish onion; 1 stalk celery, diced; 1 small carrot, peeled and diced; 1 tablespoon minced garlic; 1 teaspoon peeled minced fresh ginger; 1/2 cup dry white wine; 2 small butternut squash, peeled, seeded, and diced (about 3 cups); 1 baking potato (about 12 ounces), peeled and diced; 5 cups Vegetable Stock or store-bought; 1/4 cup freshly squeezed orange juice; 1 tablespoon freshly squeezed lemon juice; 1/2 cup heavy cream; Salt to taste

Servings: persons

2 Anjou or Bosc pears, peeled, cored, and diced
Juice of 2 lemons
2 tablespoons olive oil
1 cup peeled and diced Vidalia or Spanish onion
1 stalk celery, diced
1 small carrot, peeled and diced
1 tablespoon minced garlic
1 teaspoon peeled minced fresh ginger
1/2 cup dry white wine
2 small butternut squash, peeled, seeded, and diced (about 3 cups)
1 baking potato (about 12 ounces), peeled and diced
5 cups Vegetable Stock or store-bought
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/2 cup heavy cream
Salt to taste

1
Place the pears in a bowl with the lemon juice, cover with water, and set aside.
2
In a large saucepan, heat the olive oil over high heat until lightly smoking.
3
Add the onion, celery, and carrot, and saute for 2 to 3 minutes, or until the onion is translucent.
4
Add the garlic and ginger and saute for 1 minute longer, stirring constantly.
5
Add the white wine and reduce the liquid until the pan is almost dry, about 3 minutes.
6
Drain half of the pears, reserving the other half in the lemon water for garnish.
7
Add the drained pears to the pan with the squash, potato, and stock and bring to a boil.
8
Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender.
9
Transfer half of the soup in batches to a blender and puree until smooth.
10
Strain through a fine-mesh sieve back into the saucepan with the unpureed mixture.
11
Add the orange juice, lemon juice, cream, salt, and the reserved pears and gently warm the chowder through (do not boil).
12
The chowder can be made 1 day ahead.

470

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.
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 16 ingredients. The key ingredients include: 2 Anjou or Bosc pears, peeled, cored, and diced, Juice of 2 lemons, 2 tablespoons olive oil, 1 cup peeled and diced Vidalia or Spanish onion, and more.

Yes, Butternut Squash Chowder with Pears and Ginger 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!