Roasted Butternut Squash Pear Soup. Roasted butternut squash pear soup with coconut milk. My roasted butternut squash pear soup recipe is a delicious blend of roasted butternut squash, pears, fresh ginger, broth, coconut milk and spices. It is super easy to make and a cozy way to add more vegetables to a fall or winter dinner!
My Dairy Free Roasted Butternut Squash Pear Soup Recipe is:
- Easy to make
- Dairy Free
- Gluten Free
TIPS FOR MAKING THE BEST ROASTED BUTTERNUT SQUASH PEAR SOUP
ROAST BUTTERNUT SQUASH WITH THE SKIN ON. Then, you can just scrape the cooked butternut squash right into your soup pan!
USE BONE BROTH RATHER THAN STOCK. Bone broth is higher in protein, collagen, and microminerals. It is amazing for your gut health and adds more nutrients to your butternut squash soup!
USE FULL FAT COCONUT MILK. If you like a creamy roasted butternut squash soup, use full fat coconut milk for a dairy free soup creamer!
Frequently asked questions about my roasted butternut squash pear soup.
DO YOU NEED TO PEEL BUTTERNUT SQUASH WHEN ROASTING?
No! See how to roast butternut squash below.
IS BUTTERNUT SQUASH SOUP BAD FOR YOU?
No! Butternut squash soup is loaded with health benefits like fiber, beta carotene, and more!
IS BUTTERNUT SQUASH A BAD CARB?
No! All vegetables are good carbohydrates because they contain fiber, and other essential nutrients. Try to eat as many colors of the rainbow throughout the day to get the most nutritional benefits from vegetables.
HOW DO I MAKE A VEGAN BUTTERNUT SQUASH AND PEAR SOUP?
Simply replace the bone broth with vegetable broth!
OTHER HEALHTY FALL SQUASH SOUP RECIPES YOU MIGHT LIKE
Roasted Butternut Squash Pear Soup Ingredients
This recipe for Roasted Butternut Squash Pear Soup with ginger is SO easy to make! And believe it or not, it is made with just a few ingredients that pack a LOT of flavor.
Avocado oil. I like to use avocado oil in place of butter in a lot of my recipes. It holds up to heat really well, and doesn't impact the flavor.
Onion. Onions are always a base of a good soup right?!
Pears. I used bosc pears in my soup, which have a brown/ tan colored skin. I noted I could still see the skin after blending the soup with my immersion blender. If seeing little bits of skin in the soup bothers you, use a lighter skin variety like bartlett.
Ginger. Make sure to use fresh ginger in this butternut squash soup recipe it makes a big difference over powdered dried ginger!
Broth. I like to use bone broth in my soups to add more protein. If you are vegan, simply substitute in vegetable broth.
Coconut milk. I stirred in a bit of coconut milk at the end to make my soup more creamy! You can totally leave out this part if you don't like creamy soups.
Salt & pepper. These are both to taste. I realized preference varies greatly, so start with a little in the beginning. Then, after you have pureed your soup, taste it and add more to your preference.
IS IT BETTER TO ROAST OR BOIL BUTTERNUT SQUASH FOR SOUP?
For some of my other butternut squash soup recipes, I add diced raw butternut squash right into the pan along with the broth. It cooks pretty quickly and then all you have to do is use an immersion blender to puree it. But, what I noticed when I roasted the butternut squash for this soup recipe was that the flavor was so rich and delicious. Roasting the butternut squash before you add it to the soup really enhances the flavor of your soup! And you don't have to mess around with peeling and chopping the butternut squash.
HOW TO ROAST BUTTERNUT SQUASH FOR SOUP
All you have to do to roast your butternut squash is cut it in half once lengthwise, and scrape out any seeds.
Place each butternut squash half on a baking tray. Brush each half with a little bit of avocado oil. Or, you could use an avocado oil spray. Either way works. 🙂
Bake at 400 degrees Fahrenheit for 40 minutes until it starts to turn golden brown. That's it!
Let your butternut squash cool while you prepare the rest of you soup. This will make scraping out the flesh a lot easier.. and no burned hands!
HOW TO MAKE DAIRY FREE ROASTED BUTTERNUT SQUASH PEAR SOUP
In a large stockpot, heat 2 tablespoons of avocado oil over medium heat. Add in 1 medium chopped onion. Don't worry about the size of the onion pieces because you will be pureeing your soup later.
Cook the onion, stirring occasionally, until it is soft and translucent.
Next, add 3 sliced pears, 1 tablespoon of fresh minced ginger, the flesh scraped out of the roasted butternut squash, 4 cups of broth, salt, and pepper. Stir together and reduce the heat to low. Cover your pot with a lid and let all the flavors cook together for about 30 minutes.
After 30 minutes, remove the lid and add ½ cup full fat coconut milk. Use an immersion blender to puree the soup completely. Taste and add more salt or pepper if you like. Serve warm and enjoy!
This roasted butternut squash and pear soup keeps in the fridge for about 3-4 days.
If you make this recipe, please be sure to tag your photo #thehintofrosemary and leave me a rating in the recipe card!
Dairy Free Roasted Butternut Squash Pear Soup
- pan for roasting squash
- Immersion blender
- Heat the oven to 400 degrees Fahrenheit.Slice a medium sized butternut squash in half lengthwise and scrape out any seeds. Place each half on the baking sheet, skin side down. Brush each side with about ½ tablespoon avocado oil.
- Roast the butternut squash in the oven for 40 minutes or until it is golden brown.Set aside and allow it to cool while you prepare the rest of your soup.
- In a large stockpot over medium heat, add the remaining 2 tablespoons of avocado oil.Once the oil is warm, add 1 diced yellow onion. Cook the onion, stirring occasionally, until it is soft and translucent.
- Add 3 sliced pears, 1 tablespoon fresh minced ginger, the flesh from the roasted butternut squash (skin discarded), 4 cups broth, salt and pepper to taste.Stir. Cover with a lid and reduce the heat to low.Cook for ~30 minutes,
- Stir in ½ cup coconut milk. Use an immersion blender to puree the soup completely.Add more salt and pepper to taste.Serve warm and enjoy!