Creamy Butternut Squash, Pear & Ginger Soup (Vegan)

What’s Inside: This Butternut Squash Soup recipe is an easy vegan meal made from simple ingredients like roasted vegetables, pears, and ginger juice. Perfect for chilly evenings and meal-prepping!

Homemade Butternut Squash Soup

Looking at this Butternut Squash Soup reminds me of everything I love about fall. You know what I mean — the vibrant colors, rich tastes, and warm toasty feelings you get when you’re snuggled up with a good bowl of soup. In other words, heaven!

This soup recipe is extra special because I put some pear and ginger in it, which gives it a whole new depth of flavor. Plus, that ginger heals! After making this for meal prep and eating it for lunch, my sniffles were totally gone.

I first learned about this combination of flavor and healing ingredients at an anti-inflammatory cooking class I took at the Natural Gourmet Institute in New York City. It was such a beautiful evening filled with amazing recipes with great people, and the soup especially took me by surprise. It looked like any other butternut squash soup, but it was SO. MUCH. MORE!

Our chef had us using apples which was great, but I had pears on me at home and tried it that way instead. Both work perfectly in this butternut squash soup recipe. But by far the most important ingredient is the ginger. I love keeping ginger juice in my fridge for when I run out of fresh ginger, and either can be used here. The creamy texture with any of your favorite toppings makes for a stunning and filling meal.

Key Ingredients

For this delicious and simple homemade Butternut Squash Soup recipe, you’ll need 9 ingredients:

• A medium-sized butternut squash (cubed)
• One large yellow onion (quartered)
• Four garlic cloves
• Two pears (cored and quartered; can substitute apples if desired)
• Olive oil
• Water
• Dried turmeric
• Ginger juice (or fresh grated ginger)
• Sea salt
• Fresh cracked black pepper

How To Make Gluten-Free Butternut Squash Soup

Apart from the taste and nutrition, I love this soup because it’s so easy to make.

1. Just roast your veggies and fruit with the olive oil, sea salt, and black pepper at 400 degrees for about 30 minutes.
2. Next, you’ll boil those roasted beauties and reduce to a simmer for 15 minutes. This creates an insanely flavorful broth.
3. Then, turn off the heat, add the ginger and spices, and blend everything in a blender. Serve hot, and enjoy!

What To Serve with This Vegan Butternut Squash Soup

This soup is delicious on its own, but my Soda Bread Biscuits and my Kale Apple Salad would made delicious additions to round out this dish as a full meal.

And for added protein, consider this soup with my Baked Breakfast Sausage Patties,  Baked Chicken Tenders, or Simple Salmon Cakes!

Storage, Freezing, and Reheating Instructions

• Store leftover butternut squash soup in an airtight container in your fridge for up to 3 days.
• Freeze cooled coup in a freezer-safe, airtight container or plastic bag for up to 3 months. Perfect for meal prep!
• Reheat thawed and chilled soup in a saucepan over medium-low heat until simmering. Add more water or broth if too thick.

More Soup Recipes To Try

If you’re a soup lover like me and enjoyed this Butternut Squash Soup, then you’ve got to try my other favorite soup recipes:

• Creamy Mushroom Soup with Bacon
• Sesame Kabocha Squash Soup
• Kale Apple Salad
• Chicken Florentine Soup
• Roasted Cauliflower Soup

Creamy Butternut Squash, Pear, and Ginger Soup

4.47 from 39 votes

This Butternut Squash Soup recipe is an easy vegan meal made from simple ingredients like roasted vegetables, pears, and ginger juice. Perfect for chilly evenings and meal-prepping!

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Author: Alison Marras

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Yield: 4 people

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Ingredients

• 1 medium butternut squash chopped into cubes
• 1 large yellow onion cut into 4 wedges
• 4 cloves garlic whole and peeled
• 2 pears Bartlett or Bosch work, sliced into 4 wedges and cored
• 3 Tbsp olive oil
• 3 1/2 cups water
• 1 tsp turmeric powder
• 2 Tbsp + 1/2 tsp ginger juice or 2 Tbsp grated ginger
• sea salt and black pepper to taste
• fresh herbs seeds, etc. for garnish (I'm using fresh thyme and sesame seeds)

Instructions:

• Pre-heat oven to 400f degrees while you chop all the veggies and fruit.
• Line 2 baking sheets with parchment paper, and toss the squash, onions, pears, and garlic with olive oil. Sprinkle a little sea salt and black pepper all over and roast everything in the oven for approx. 30-35 minutes.
• Add water to a soup pot with roasted vegetables and bring to a boil, then reduce the heat to low and simmer for 15 minutes.
• Turn off the heat, add the ginger or ginger juice, more salt, and pepper to taste and turmeric -- and stir. Now add everything to a blender or use an emulsion blender.

Diet: American

Course: Main Course