Description
A comforting and velvety smooth Roasted Butternut Squash Pear Ginger Soup, combining the natural sweetness of roasted squash and pear with aromatic ginger and creamy coconut milk. Perfect for a wholesome fall meal, this vegan soup is full of flavor and texture, topped with crunchy pepitas for garnish.
Ingredients
Scale
Roasted Vegetables
- 1 butternut squash (about 3 pounds, peeled, seeded, and cut into 1-inch pieces)
- 1 large pear (seeded, peeled, and chopped)
- 2 tablespoons olive oil (divided)
- Kosher salt and black pepper (to taste)
Sauté Base
- 1 small yellow onion (diced)
- 1 large carrot (diced)
- 3 cloves garlic (minced)
Liquids & Flavorings
- 4 cups vegetable broth
- 1 teaspoon grated fresh ginger
- 1/2 cup to 1 cup coconut milk
Garnish
- Pepitas (optional)
Instructions
- Roast the Butternut Squash and Pear: Preheat your oven to 400°F (204°C). Arrange the butternut squash and pear pieces on a large baking sheet, drizzle with 1 tablespoon of olive oil, and toss well to coat. Season with kosher salt and black pepper to taste. Roast for about 35 minutes or until the squash and pear are soft and tender.
- Sauté Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the diced onion and carrot, cooking until softened, approximately 5 minutes. Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
- Add Roasted Ingredients and Broth: Transfer the roasted squash and pear into the pot with the sautéed vegetables. Pour in 3 cups of the vegetable broth and add the grated fresh ginger. Season with salt and pepper. Allow the soup to simmer gently for 10 minutes to meld the flavors.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If the soup appears too thick, gradually add more vegetable broth until it reaches your preferred consistency.
- Finish with Coconut Milk: Stir in 1/2 cup of coconut milk, taste, and adjust by adding more coconut milk if desired. Season again with salt and pepper if necessary.
- Serve: Ladle the soup into bowls, garnish with pepitas and an optional drizzle of coconut milk for added creaminess and texture. Enjoy warm.
Notes
- This soup features roasted butternut squash and pear for natural sweetness balanced with ginger’s warmth.
- It’s fully vegan and dairy-free, using coconut milk to add creaminess without dairy.
- Serve it with a fresh salad and crusty bread for a cozy fall meal.
- Pepitas add a nice crunchy texture but are optional.
- You can adjust the thickness by adding more or less vegetable broth or coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 654 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
