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4.82 from 11 votes

Roasted Butternut Squash Pear Ginger Soup

Recipe from Two Peas and Their Pod

This butternut squash soup is made with roasted butternut squash, pear, onion, garlic, ginger, vegetable broth, and coconut milk. It is velvety smooth and full of flavor, you will never know it is vegan! Serve with a salad and crusty bread for the perfect fall meal.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: American
Keyword: butternut squash, vegan
Servings: 6
Calories: 150kcal

Ingredients

  • 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
  • 1 small yellow onion, diced
  • 1 large carrot, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon grated fresh ginger
  • 1/2 cup to 1 cup coconut milk
  • Pepitas, for garnish, optional

Instructions

  • Preheat the oven to 400 degrees F. Place the butternut squash and pear on a large baking sheet. Drizzle with 1 tablespoon of the olive oil. Toss until well coated. Season with salt and pepper, to taste. Roast for 35 minutes or until squash and pear are soft and tender.
  • In a large pot, heat the remaining tablespoons of olive oil over medium high heat. Add the onion and carrot; cook until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes. Add the roasted squash and pear.
  • Stir in 3 cups of vegetable broth and the ginger. Season with salt and pepper. Let the soup simmer for 10 minutes.
  • Remove from heat. Use an immersion blender to blend the soup right in the pot. Blend the soup until smooth. If the soup is too thick, add more vegetable broth, until desired consistency is reached.
  • Stir in 1/2 cup coconut milk. Taste and add more coconut milk, if desired. Add more salt and pepper, if necessary.
  • Ladle soup into bowls and top with pepitas, and a drizzle of coconut milk, if desired.

Notes

If you don’t have an immersion blender, you can transfer the soup to a blender and blend, but make sure the soup is cool first.

Nutrition

Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 654mg | Potassium: 541mg | Fiber: 4g | Sugar: 8g | Vitamin A: 15328IU | Vitamin C: 30mg | Calcium: 73mg | Iron: 1mg