Name: Recipe "Roasted Butternut Squash Pear Ginger Soup"
Prep time: 15 min
Cook time: 55 min
Total time: 65 min
Ingredients: 1 butternut squash (peeled, seeded, and cut into 1-inch pieces); 1 large pear (seeded, peeled, and chopped); 2 tbsp olive oil (divided); to taste kosher salt and black pepper; 1 small yellow onion (diced); 1 large carrot (diced); 3 cloves garlic (minced); 4 cup vegetable broth; 1 tsp fresh ginger (grated); 0.5 cup coconut milk; pepitas (for garnish, optional)

Pair this with Butternut Squash Black Bean Tostadas, Butternut Squash Enchiladas, Sweet Potato Soup, and Butternut Squash Soup for a full spread.

Why This Roasted Butternut Squash Pear Ginger Soup Works

Roasting the butternut squash and pear together caramelizes their natural sugars, giving this soup a deep, sweet-savory base that no stovetop method can match. The ginger adds a warm kick, while the coconut milk makes it velvety without any dairy. I especially love how the pear softens the squash’s earthiness, creating a balanced flavor that feels both cozy and bright.

Why You’ll Love This Creamy Butternut Squash Soup

It tastes decadently creamy but uses only plant-based ingredients, no dairy needed.
Roasting the squash and pear does double duty: it builds flavor and softens them for easy blending.
The soup freezes beautifully, so you can enjoy fall flavors all winter long.

Key Ingredients for This Roasted Squash Soup

Butternut squash, use about 3 pounds, peeled and cut into 1-inch cubes. Its natural starch helps thicken the soup. Look for a firm, heavy squash with no soft spots. Pre-cut squash works too, but check for freshness.
Pear, any ripe variety adds subtle sweetness. I prefer Bartlett or Anjou. Make sure it’s soft but not mushy so it roasts evenly.
Fresh ginger, grate it with a microplane for the best flavor. I keep a knob in the freezer; it grates easily without peeling.

Kitchen Tools for Easy Butternut Squash Soup

Large baking sheet, for roasting the squash and pear in a single layer.
Large pot or Dutch oven, to sauté the aromatics and simmer the soup.
Immersion blender, for blending the soup right in the pot. A countertop blender works too, but work in batches and vent the lid.
Microplane or fine grater, for grating the ginger.

Tips for Making This Vegan Butternut Squash Soup

Cut the squash and pear into uniform 1-inch pieces so they roast evenly. If you’re short on time, you can skip roasting and just simmer the raw squash and pear in broth for 20 minutes, but the flavor won’t be as deep.

The soup thickens as it sits. If it’s too thick after reheating, stir in a splash of vegetable broth or water to bring it back to your preferred consistency. Start with 1/2 cup coconut milk; you can always add more for extra creaminess.

Expert Tips for the Best Pear Ginger Soup

Roast the squash and pear until they’re fork-tender and lightly caramelized, about 35 minutes. Don’t let them brown too much or the flavor can turn bitter. When you add the roasted pieces to the pot, scrape up any caramelized bits from the baking sheet and add them too, they’re full of flavor.

Simmer the soup for at least 10 minutes before blending. This lets the ginger and roasted flavors meld. If using an immersion blender, tilt it slightly to create a vortex and get a smoother finish. Add the coconut milk after blending, off the heat, so the fat doesn’t separate.

Tips for a Creamier Soup Texture

For the silkiest texture, blend the soup for a full minute until it looks glossy. If you only have a standard blender, work in batches and don’t fill it more than halfway. Let the steam escape by removing the center cap and covering with a towel. If the soup is too thick after blending, stir in additional vegetable broth a quarter cup at a time until it reaches your ideal consistency.

Easy Variations to Customize This Fall Soup

For a spicy kick, add a pinch of cayenne or red pepper flakes along with the ginger. If you don’t need the soup to be vegan, swap the coconut milk for heavy cream or half-and-half, it will be just as creamy with a slightly different richness. You can also replace the pear with an apple (use a firm variety like Honeycrisp) for a tarter note. To make it heartier, stir in some cooked white beans or shredded chicken after blending.

What to Serve with Butternut Squash Pear Ginger Soup

This soup is satisfying on its own for a light lunch or dinner. For a bigger meal, pair it with a simple kale salad or an apple pecan salad with lemon dressing. Buttermilk drop biscuits or easy cornbread are perfect for dipping. If you want protein, serve it alongside honey mustard sheet pan chicken or quick skillet chicken thighs.

Top each bowl with a drizzle of extra coconut milk and a handful of toasted pepitas for crunch. A few cracks of black pepper finish it nicely.

How to Store Leftover Butternut Squash Soup

Let the soup cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually get better the next day.

How to Freeze This Healthy Soup Recipe

To freeze, cool the soup fully, then pour it into freezer-safe containers or zip-top bags. Leave a little headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Best Ways to Reheat This Creamy Soup

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. If it seems thick, stir in a splash of broth or water. You can also microwave individual portions in 30-second bursts, stirring in between. Avoid boiling the soup once it has coconut milk, as high heat can cause the fat to separate.

Roasted Butternut Squash Pear Ginger Soup FAQs

Can I use frozen butternut squash instead of fresh?

Yes, but the soup will have less roasted flavor. Thaw the frozen squash, pat it dry, and roast it with the pear for about 25 minutes, or just simmer it directly in the broth.

Can I make this soup in a slow cooker?

You can, but you’ll lose the caramelization from roasting. For best results, roast the squash and pear first, then transfer them to the slow cooker with the sautéed onion, carrot, garlic, broth, and ginger. Cook on low for 4-6 hours, then blend and stir in coconut milk.

What can I use instead of coconut milk?

For a non-vegan version, heavy cream or half-and-half works beautifully. For a lighter option, use unsweetened almond milk or oat milk, but the soup will be less creamy.

Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free. Just be sure your vegetable broth is certified gluten-free if you’re sensitive.

How do I easily peel and cut butternut squash?

First, microwave the whole squash for 2 minutes to soften the skin. Then slice off the top and bottom, stand it upright, and use a sharp vegetable peeler to strip the skin. Cut the neck into rounds, scoop out the seeds from the bulb, and cube.

Recipe

Roasted Butternut Squash Pear Ginger Soup

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.

easyVegan

15 min

Prep Time

55 min

Cook Time

1 hr 5 min

Total Time

Servings

Dinner

Course

American

Cuisine

105 kcal

Calories

Ingredients

Servings

1 butternut squash, peeled, seeded, and cut into 1-inch pieces
1 large pear, seeded, peeled, and chopped
2 tbsp olive oil, divided
to taste kosher salt and black pepper
1 small yellow onion, diced
1 large carrot, diced

3 cloves garlic, minced
4 cup vegetable broth
1 tsp fresh ginger, grated
0.5 cup coconut milk
pepitas, for garnish, optional

Instructions

1
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

Nutrition (per serving)

105kcal

Calorie breakdown

Protein4%4 kcal

Fat82%89 kcal

Carbohydrates14%15 kcal

How this was calculated — 10 of 11 ingredients matched

butternut squashSquash, winter, butternut, raw0 kcal

large pearPears, raw1 kcal

olive oilOil, corn, peanut, and olive265 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

small yellow onionOnions, yellow, raw0 kcal

large carrotCarrots, raw0 kcal

garlicGarlic, raw22 kcal

vegetable brothSoup, SWANSON, vegetable broth58 kcal

fresh gingerGinger root, raw4 kcal

coconut milkNuts, coconut milk, raw (liquid expressed from grated meat and water)276 kcal

Serving size ≈ 189 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: dairy-free, fall, gluten-free, Oven Baked, vegan, vegetarian

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