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Roasted Butternut Squash & Pear Soup

Course: Soup
Cuisine: American
Servings: 4


  • Roasting Pan
  • Blender
  • Sauce Pan


  • 2 oz Olive Oil Divided
  • 1 Yellow Onion Medium
  • 4 Cloves Garlic Minced
  • 2 lbs Butternut Squash
  • 1 Pear Peeled and Coarse Chopped
  • 3 tbsp Brown Sugar
  • 1 Quart Vegetable Stock
  • Sea Salt, Divided To Taste
  • Black Pepper, Divided To Taste
  • 1/4 tsp Cinnamon
  • 1 Pinch Nutmeg
  • 1 Cup Heavy Cream
  • 1/2 ea. Lemon Juice
  • 2 Leaves Sage Fresh, Fine Chopped


To Roast Squash

  • Preheat oven to 350 degrees
  • Peel, seed and coarse chop butternut squash
  • Place squash in mixing bowl and toss with ½ of the oil, cinnamon, nutmeg, season w/ salt & pepper
  • Lay out on roasting pan
  • Place in oven and roast for 20 minutes
  • Remove from oven

After Roasting the Squash

  • Using a thick bottom sauce pan over medium heat, add remaining olive oil, onions, butternut squash & brown sugar
  • Cover pan, reduce heat to low and allow to slow cook for 15 minutes
  • Add garlic, vegetable stock, bring to boil and cook until squash is soft
  • Add peeled, seeded & coarse chopped pear, return to heat and cook until pear is soft
  • Remove from heat
  • Using a blender, place ingredients into blender in batches and puree until smooth
  • Place pureed soup into a clean sauce pan, add heavy cream, bring to simmer, adjust seasoning with salt / pepper
  • Add lemon juice, and chopped sage