Roasted Butternut Squash Pear Ginger Soup Recipe

There’s something truly magical about cozying up with a warm bowl of soup, especially when it’s bursting with seasonal flavors and a hint of spice. This Roasted Butternut Squash Pear Ginger Soup Recipe is exactly that – a comforting, velvety blend that tastes like fall in a bowl. I absolutely love how the sweetness of the roasted butternut squash and juicy pear balances perfectly with the zing of fresh ginger. Trust me, once you try this, it’ll become a staple in your kitchen, too.

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Ingredients You’ll Need

Each ingredient plays a crucial role in this Roasted Butternut Squash Pear Ginger Soup Recipe. The key is using fresh produce and roasting to bring out maximum flavor—plus a few pantry staples that elevate the soup into something truly special.

• Butternut Squash: Choose a firm, medium-sized squash with no soft spots; peeling and cubing it yourself makes all the difference in texture.
• Pear: A ripe but firm pear adds subtle sweetness and balances the ginger’s spicy kick perfectly.
• Olive Oil: Divided use—some for roasting, some for sautéing—to build layers of flavor.
• Kosher Salt and Black Pepper: Essential for seasoning, don’t be shy here.
• Yellow Onion: Provides a savory base that mellows out during cooking.
• Carrot: Adds natural sweetness and vibrant color.
• Garlic: Fresh and minced—garlic is a total flavor booster.
• Vegetable Broth: Use a good-quality broth for depth without overpowering the vegetables.
• Fresh Ginger: Freshly grated is best; the aroma is unbeatable and wakes up the entire soup.
• Coconut Milk: This adds creaminess and smoothens the soup without dairy.
• Pepitas (Pumpkin Seeds): Optional but highly recommended for a pleasant crunch and a nutty touch as garnish.

Variations

I love making this soup my own depending on what’s in season or what mood I’m in. Don’t hesitate to tweak it a bit—that’s half the fun! Here are some ideas to get you started.

• Spicy Kick: Add a pinch of cayenne or a dash of chili flakes if you like your soup with some heat. I discovered this trick when I felt my usual version needed more excitement.
• Dairy Swap: If you don’t have coconut milk, plain almond milk or cashew cream works well, though coconut adds that subtle tropical sweetness I adore.
• Meaty Option: For a non-vegan version, stir in some crispy bacon bits or top with shredded rotisserie chicken for a heartier meal.
• Herbs: Fresh thyme or sage sprinkled on top or simmered with the soup adds an earthy note I learned to love after experimenting with fall herbs.

How to Make Roasted Butternut Squash Pear Ginger Soup Recipe

Step 1: Roast Butternut Squash and Pear to Bring Out Sweetness

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and chopped pear in 1 tablespoon of olive oil, salt, and pepper, then spread them out on a baking sheet in a single layer. Roasting for about 35 minutes softens the squash and pear and deepens their natural sweetness. I usually pop them in while getting started on other prep to save time. Don’t skip roasting—it’s a game-changer for flavor!

Step 2: Sauté Aromatics for a Flavorful Base

While the squash and pear roast, heat the remaining tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and carrot and cook until softened, about 5 minutes. Then stir in the minced garlic and cook just until fragrant—about 2 minutes; don’t let it brown. This layering of flavor is something I learned is essential for a rich, well-rounded soup.

Step 3: Combine, Simmer, and Season

Add the roasted butternut squash and pear to the pot. Pour in 3 cups of vegetable broth and stir in the fresh grated ginger. Season generously with salt and pepper. Let everything simmer gently for about 10 minutes to marry the flavors together. This step is where the magic really happens—you’ll notice the aroma fills your kitchen and makes it impossible to wait.

Step 4: Blend for a Silky Smooth Texture

Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you find it’s a little too thick, simply add more vegetable broth, a splash at a time, until it reaches your desired consistency. The texture here is key—I always like mine rich but still scoopable.

Step 5: Stir in Coconut Milk and Final Seasoning

Last, stir in ½ cup of coconut milk to add creaminess and a subtle tropical note. Taste the soup and adjust salt, pepper, or coconut milk to your liking. I usually add a little more coconut milk to brighten it up before serving.

Step 6: Serve and Garnish

Ladle the soup into bowls and top with crunchy pepitas and an optional drizzle of coconut milk for that extra touch. I swear, those pepitas add a lovely texture contrast and a nice pumpkin taste that compliments the soup so well.

How to Serve Roasted Butternut Squash Pear Ginger Soup Recipe

Garnishes

I love topping this soup with crunchy pepitas—they add a wonderful texture contrast and just the right nutty flavor. A swirl of extra coconut milk makes it look pretty, and a sprinkle of freshly chopped herbs like parsley or thyme can add a fresh pop. Sometimes, I’ll even scatter a few crispy fried sage leaves on top when I’m feeling fancy!

Side Dishes

This soup pairs beautifully with a crisp green salad dressed simply with lemon and olive oil. Crusty bread or warm garlic naan is perfect for dipping. When I make this for guests, I often serve it alongside roasted Brussels sprouts or a wild rice pilaf for a heartier meal.

Creative Ways to Present

For special occasions, I’ve served this soup in little mini pumpkins hollowed out as bowls—it’s not only adorable but adds an extra layer of seasonal charm. You can also drizzle a bit of chili oil or pumpkin seed oil on top for an unexpected twist and wow factor.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. I like to cool the soup completely before storing it to preserve freshness. When I reheat, I do it gently on the stove to keep that creamy texture.

Freezing

I’ve had great success freezing this soup in portion-sized containers. Just cool it fully, then freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat slowly on the stove. The soup holds up well without losing its flavor or texture.

Reheating

To reheat, warm the soup on medium-low heat, stirring occasionally. If it thickens up too much, add a splash of broth or coconut milk to loosen it right back up. Avoid microwaving if you can—it tends to cook unevenly and can dull the fresh ginger flavor that makes this soup shine.

FAQs

Final Thoughts

This Roasted Butternut Squash Pear Ginger Soup Recipe is one of those dishes I keep coming back to whenever I want something satisfying and nourishing with a little pizazz. It’s just so comforting, with layers of flavor that make your taste buds happy, and it’s surprisingly easy to pull together. I hope you enjoy making it as much as I do—and don’t be surprised if it quickly becomes your go-to fall and winter soup. Give it a try and let me know what you think!

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