Healthy Easy Creamy Butternut Squash Pear Soup (vegan / dairy-free)
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This super Easy Butternut Squash Pear Soup Recipe is a creamy soup with delicious flavor that everyone is sure to enjoy. It’s loaded with nutrition with the nutty flavor of butternut squash, plus pears and just right seasonings.
This rich comforting soup is great for special occasions but simple enough for every day.
Homemade soups are a fantastic part of a healthy diet, but this vegan butternut squash soup is truly a great recipe for several reasons.
It’s easy–there’s no roasting required.
Also, you can serve it for an every day meal, or easily dress it up for a holiday gathering or a dinner party by topping the soup with pomegranate seeds, roasted butternut cubes and a sprig of rosemary.
This soup can even be prepared ahead of time and also freezes well, saving you time in the kitchen during the holiday season, before an event, or during a busy week.
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Health Benefits of Butternut Squash
Butternut squash is loaded with fiber, beta carotene, and lots of antioxidants like vitamin C, vitamin E, and beta-carotene. It’s also high in potassium, which can be a little hard to get into your diet.
Eating Hot Soup in Hot Weather Is Good for You
Most of us think about soup being just for the cooler seasons of the year, but did you know that it’s healthy to eat hot soup in hot weather?
Seriously–consuming hot soup and other hot liquids in hot weather causes you to sweat, bringing your body into balance, whereas consuming cold food and drink in the summer throws your body off balance instead. So why not make this butternut squash pear soup year round!
What to Serve This Soup with
This Focaccia Flax Bread, these Oat Bran Muffins, and these Lentil Crackers are the perfect pairings for this soup.
Recipe Tips
- I recommend using ripe pears for this soup, but you can cut the carbs if you like by using less ripe pears.
- Any type of pear will work–comice pears and bartlett will both work well. This summer we picked sugar pears and while small, they would work well too.
- Any type of broth (beef broth, chicken broth, or vegetable stock) will work for this soup. This Vegetable Broth Powder is a convenient option, but you’ll likely not need any added salt if choosing this option.
- I prefer coconut milk, but you could use almond milk or any dairy-free milk or regular milk or even heavy cream if you like for a non vegan option.
- Curry powder balances the sweetness of the squash and pears, but you can leave that out and use turmeric, paprika, parsley or sage since so many spices pair perfectly with this soup.
- If you’d like added flavor depth, roast the squash in the oven (or even in a large pan) before adding to the soup. See directions for roasting butternut cubes below–simply use more oil due to roasting more squash.
Ingredients
olive oil
onions
butternut squash
potatoes
pears
curry powder
broth
coconut milk
maple syrup (or other sweetener)
fresh parsley, pomegranate seeds, and roasted butternut squash cubes for garnish
Instructions
Dice the onions. Peel the squash. Cut squash, potatoes, and pears into cubes (peeling optional for potatoes and pears) (Photo 1)
Cook onion in heated oil (Photo 2)
Add squash, potatoes, and pears to pan (Photo 3)
Add curry and broth. Season with salt and pepper to taste. Bring to a boil, then simmer (Photo 4)
Remove from heat and blend.
Add coconut milk and sweetener. Stir to combine (Photo 5)
Adjust seasoning (Photo 6)
Garnish if desired. Serve hot.
Recipe Notes & Tips
- Try to use the ripest pears you find, that will enhance the sweet taste in the soup.
- This soup can be kept for up to 5 days in the fridge, you can also freeze it for up to 3 months.
- To make this soup even easier, use pre-peeled and diced butternut squash. It won’t be quite as nutritious, but it will be close.
How to Store
Store leftovers in the refrigerator in a container (plastic-free preferred) for 4 to 5 days.
To freeze, place the desired amount in labeled freezer-safe containers and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then heat over medium heat in a saucepan.
How to Roast Butternut Squash Cubes
In case you’d like to top your soup with roasted squash cubes, following are instructions how to do that in the oven. Alternatively you can saute them on the stovetop.
Ingredients
- ½ cup of cubed butternut
- 2 teaspoons olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400 °F
- In a bowl, combine the squash cubes, olive oil salt, and pepper, mix together. Spread on a baking sheet.
- Bake until squash is tender, about 20 minutes.
Easy Curry Butternut Squash Pear Soup
Ingredients
- 1 tablespoon olive oil
- 2 medium onions diced
- 1 medium butternut squash
- 3 medium potatoes
- 4 pears
- 2 tablespoons curry powder
- 6 cups broth
- 1 can (13.50 ounces) coconut milk
- 1 tablespoon maple syrup (or other sweetener as desired)
- fresh parsley, pomegranate seeds, roasted butternut squash cubes, and extra coconut milk for garnish (optional)
Instructions
- Dice the onion.
- Peel the squash. Cut squash, potatoes, and pears into cubes about 1 inch in size (peeling potatoes and pears if desired).
- In a large saucepan, heat the oil over medium-high heat and cook the onion until translucent.
- Add the squash, potatoes, and pears to the saucepan.
- Add the curry and broth and season with salt and pepper to taste. Bring to a boil, then simmer for 30 minutes.
- Remove from heat and blend everything using a blender, immersion blender, or food processor.
- Add the coconut milk and sweetener. Stir to combine all the ingredients.
- Adjust the seasoning.
- Garnish with roasted butternuts cubes, pomegranate seeds, fresh thyme, and coconut milk / cream if desired. Serve hot.
Notes
- Try to use the ripest pears you find, that will enhance the sweet taste in the soup.
- This soup can be kept for up to 5 days in the fridge, you can also freeze it for up to 3 months.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.