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Roasted Butternut Squash Pear Ginger Soup
4.8 from 33 votes

Roasted Butternut Squash Pear Ginger Soup

This butternut squash soup is made with roasted butternut squash, pear, onion, garlic, ginger, vegetable broth, and coconut milk. It is velvety smooth and full of flavor, you will never know it is vegan! Serve with a salad and crusty bread for the perfect fall meal.

Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 150 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch pieces
  • 1 pear seeded, peeled, and chopped, large
  • 2 tablespoons olive oil divided
  • salt to taste, Kosher salt
  • black pepper to taste, Kosher salt
  • 1 onion diced, small, yellow
  • 1 carrot diced, large
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon ginger grated fresh
  • 1/2 cup coconut milk up to 1 cup
  • Pepitas for garnish, optional

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Place the butternut squash and pear on a large baking sheet. Drizzle with 1 tablespoon of the olive oil. Toss until well coated. Season with salt and pepper, to taste. Roast for 35 minutes or until squash and pear are soft and tender.
  2. In a large pot, heat the remaining tablespoons of olive oil over medium high heat. Add the onion and carrot; cook until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes. Add the roasted squash and pear.
  3. Stir in 3 cups of vegetable broth and the ginger. Season with salt and pepper. Let the soup simmer for 10 minutes.
  4. Remove from heat. Use an immersion blender to blend the soup right in the pot. Blend the soup until smooth. If the soup is too thick, add more vegetable broth, until desired consistency is reached.
  5. Stir in 1/2 cup coconut milk. Taste and add more coconut milk, if desired. Add more salt and pepper, if necessary.
  6. Ladle soup into bowls and top with pepitas, and a drizzle of coconut milk, if desired.

Notes

  • If you don’t have an immersion blender, you can transfer the soup to a blender and blend, but make sure the soup is cool first.

Nutrition Information

Calories 150kcal (8%) Carbohydrates 25g (8%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Sodium 654mg (27%) Potassium 541mg (12%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 15328IU (307%) Vitamin C 30mg (33%) Calcium 73mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 150

% Daily Value*

Calories 150kcal 8%
Carbohydrates 25g 8%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 654mg 27%
Potassium 541mg 12%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 15328IU 307%
Vitamin C 30mg 33%
Calcium 73mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.