Home > Recipes > Meal > Entrées > Creamy Butternut Squash, Pear & Ginger Soup

Creamy Butternut Squash, Pear & Ginger Soup

4.46 from 48 votes

What’s Inside: This Butternut Squash Soup recipe is an easy meal made from simple ingredients like roasted vegetables, pears, and ginger juice. Perfect for chilly evenings and meal-prepping! Add some protein to the side to round it out.

How To Make Butternut Squash Soup recipe

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.

Creamy Squash, Pear and Ginger Soup (paleo, vegan, gluten-free, whole 30) How To Make Butternut Squash Soup recipe via Food by Mars

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!
Creamy Squash, Pear and Ginger Soup (paleo, vegan, gluten-free, whole 30) butternut squash soup recipe via Food by Mars

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 PattiesBaked 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 Squash, Pear and Ginger Soup (paleo, vegan, gluten-free, whole 30)butternut squash sou recipe via Food by Mars
Creamy Squash, Pear and Ginger Soup (paleo, vegan, gluten-free, whole 30) via Food by Mars

Creamy Butternut Squash, Pear, and Ginger Soup

4.46 from 48 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!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 people


  • 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)


  • 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
-Alison Marras
This post may contain affiliate links. Please read my disclosure policy.

browse more recipes:

Entrées Fall Recipes Soups Whole30 Winter Winter Squash
Start nourishing your body easily + consistently

I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor, giving you the time and energy to live more.

Subscribe to my newsletter, and you’ll receive the latest recipes and my best wellness tips to make this a lifestyle!

Join Now

join the conversation

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. This is honestly one of the best soups I’ve had! I love the flavors and it just feels so comfy and healing. Such a great recipe!

  2. Hello ~ Can you share how much – by weight or measurement – a medium butternut squash yields? I have several small ones I want to use, and I`m wondering what the equivalent in cubes is. Thanks!

    • Honestly, I’ve used so many sizes! It’s pretty flexible. If you have it already chopped up, I’d estimate 3 cups or so but perhaps double-checking on Google.

  3. LOVED this! I replaced the water with chicken broth and added red pepper flakes. Thank you for your recipe!

  4. Love love love the pear and ginger you add to this! it adds such a wonderful flavor with a perfect bite. Awesome recipe!

  5. perfect timing! I have such a big butternut squash waiting to be cooked. This seems like the ideal recipe to honor it. My mom used to make a soup like this all the time and never asked for the recipe

  6. What a delicious veggie packed soup!! A great combination of ingredients that work well together, can’t wait to try it!! 

  7. Such interesting flavors coming together with this soup! I love that it’s vegan though, I’ll be able to make it for my roommates!

  8. This looks so delicious and yummy! My husband is going to love this! I’m definitely going to make this tomorrow night!

  9. YUM YUM YUM!!! I made this Creamy Squash, Pear & Ginger Soup recipe on my son’s birthday party and people RAVED about it! I made it per your directions and it was wonderful. I even gave you credit for making me shine! THANK YOU!

you might also like