Butternut Squash & Pear Soup
The secret to the best Butternut Squash soup isn't more cream or potatoes, it’s fruit. Most people make the mistake of using heavy starches that mask the squash's natural flavor. In today’s video, I’m showing you why pears are the "magic" ingredient that creates a silky texture and a subtle sweetness that you can’t get any other way.
Equipment
Ingredients
- 1 onion diced
- 2 ½ cups butternut squash cubed (about 1 1/2 pounds)
- 2 pears chopped
- ½ tsp thyme
- ½ tsp coriander
- 1 liter vegetable broth low sodium
- 2 tbsp nutritional yeast
- 1 cup soy milk unsweetened, or plant based milk of choice
- 1 tbsp dark miso paste
- ½ tsp cracked pepper
Garnish
- ½ pear halved and sliced into very thin slices
- ¼ cup pecans toasted and chopped
Instructions
- Sauté onions for a few minutes.
- Add the squash, pears, thyme, coriander and broth and cook until butternut squash is soft. (15 minutes or so)
- Add the nutritional yeast, soy milk, miso paste and cracked pepper.
- Blend with an immersion blender or blend in blender in small batches.
- Garnish with fresh slices of thinly sliced pears and toasted pecan pieces.
Nutrition
Calories: 138kcalCarbohydrates: 24gProtein: 4gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 216mgPotassium: 450mgFiber: 5gSugar: 11gVitamin A: 6388IUVitamin C: 20mgCalcium: 100mgIron: 1mg
I love all your soups Jill, and this is perfect for this time of year!
Jill, do you think I could make this with pumpkin or sweet potato? I am trying to use ingredients I have at home. Of course I will try this with butternut the next time I have it!
I think the pumpkin would work best. The sweet potato might make it overly sweet.
Delicious soup! I had some squash in the freezer and a can of pears on hand, so why not? Turned out to be a very nice lunch. Thank you!
I want all my soups to provide 20-30 grams of protein.. So in creamy soups, I blend in a block of soft tofu it’s tasteless, but makes a complete meal. It does add creaminess l.
This was amazing. I added a 1/4 tsp of ginger and 1/2 tsp of onion powder but otherwise I was faithful to the recipe. I did use coconut milk as my milk of choice…I love soy milk but wanted to try using this first and will use again…so good and satisfying and it tasted even better the next day. The pear flavor really comes through.
Jill,
My holiday season is always crazy busy and I FINALLY got to make this soup last night. It was so good!! I didn’t even miss the heavy cream and butter. Thank you, thank you! This soup will be going back into my holiday menu!
You’re the best!
? Dalia