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Creamy Roasted Butternut Squash and Pear Soup: 20-Minute Easy Recipe

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A velvety, rich soup where roasted butternut squash and pears are blended with cream and warm spices. This quick and easy recipe is perfect for fall, delivering deep caramelized flavor with minimal active prep time.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 ripe Bosc or Anjou pears, cored and quartered
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, skin on
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • Optional garnish: roasted pepitas, a drizzle of cream, fresh thyme sprigs, or a sprinkle of smoked paprika

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash and pears: Peel the butternut squash, scoop out the seeds, and cut into 1-inch cubes. Quarter the pears and remove the cores (leave the skin on).
  3. Arrange the squash cubes, pear quarters, and chopped onion in a single layer on the baking sheet. Tuck the whole garlic cloves (skin still on) in between. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, pepper, and dried thyme. Toss with your hands until evenly coated.
  4. Roast for 35-40 minutes, flipping halfway through, until the squash and pears are deeply caramelized and fork-tender. The garlic should feel soft when squeezed.
  5. Let everything cool for about 5 minutes.
  6. Squeeze the roasted garlic out of its skin and discard the skins.
  7. Transfer the roasted vegetables, pears, and garlic to a large soup pot. Add the 4 cups of vegetable broth and the nutmeg.
  8. Blend until smooth using an immersion blender directly in the pot, or in batches in a regular blender (fill no more than halfway and hold the lid down with a towel).
  9. Place the pot over medium-low heat. Stir in the heavy cream (or coconut milk). Taste and adjust seasoning with additional salt or pepper if needed.
  10. Warm through for 5 minutes, being careful not to let it boil.
  11. Serve immediately with desired toppings.

Notes

For best results, don’t overcrowd the baking sheet—use two if needed to ensure proper caramelization. Start with 3 cups of broth and add more to reach desired consistency. The soup tastes even better the next day as flavors meld. To freeze, cool completely and store in airtight containers for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if too thick.

Nutrition

Keywords: butternut squash soup, pear soup, fall soup, creamy soup, roasted squash soup, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://sweetstirring.com/creamy-roasted-butternut-squash-and-pear-soup-20-minute-easy-recipe/