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Roasted Butternut Squash Soup with Spiced Pears
Roasted Butternut Squash Soup
with Spiced Pears

Roasted Butternut Squash Soup with Spiced Pears


Makes 4 to 6 servings
  • 1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1/2 yellow onion, peeled and sliced
  • 1 carrot, peeled and cut into small cubes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 6 thyme sprigs, divided
  • 2 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground coriander
  • 4 cups vegetable (or chicken) stock
  • 1 tablespoon olive oil
  • 2 Bosc pears, peeled and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cumin
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Photo by: Signe Birck
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Sample step.
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Preheat the oven to 425°F.

Place the squash, onions, and carrot in a large bowl (or Ziploc bag) and toss with the olive oil to coat. Arrange on a baking sheet and season with salt and pepper. Scatter 4 thyme sprigs on top of the vegetables. Roast for 30 minutes or until tender. Discard the thyme sprigs.

Dump the squash mixture, garlic, and spices into a pot and cook over medium high heat for a 2 minutes, stirring to combine. Add the vegetable stock and remaining thyme springs and bring the mixture to a boil. Reduce to a simmer and cook, covered for 10 minutes or until tender. Remove from the heat and let cool slightly. Discard the thyme sprigs.

Working in batches, blend the mixture in a blender until smooth. Feel free to thin with additional broth if it appears too thick. Pour back into a clean pot to keep warm on the stove. Season with salt and pepper to taste.

For the pears, heat the olive oil over medium-high heat in a large sauté pan. Add the pears and cook for about 2 minutes. Add the spices and continue cooking, stirring constantly for another 3 minutes or until the pears are tender and coated with the spices. Set aside.


• Add a big spoonful of spiced pears to each bowl of soup and have your guests stir them into the soup.

• For a smoother, more complex soup, blend the pears into the soup (using the blender, working in batches). This is what I did and end result was outstanding! The spiced pears blended beautifully with the earthy flavors of the roasted butternut squash soup.

• Garnish each bowl with a dollop of crême fraiche or yogurt and, using a toothpick or wooden skewer, sketch little white patterns into the surface of the soup. (Mine turned out kind of ugly, but it’s fun to try!)

• This soup can be made several days in advance–just store in an airtight container in the refrigerator and reheat over medium heat on the stove.

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