Creamy Butternut Squash, Pear & Ginger Soup (Vegan)

Looking at this Butternut Squash Soup reminds me of everything I love about fall. The rich colors, tastes and warm toasty feelings you get when you’re snuggled up with a good bowl of soup. This soup is extra special because I put some pear and ginger which gives it a whole new depth of flavor and that ginger HEALS! After making this for meal prep and eating it for lunch so often, my sniffles were gone-zo.

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


Creamy Squash, Pear and Ginger Soup (paleo, vegan, gluten-free, whole 30) via Food by MarsThis creative idea was learned at a recent Anti-inflammatory cooking class I took at the Natural Gourmet Institute here in NYC. It was such a beautiful evening filled with amazing recipes with great people, and the soup especially took me by surprise because while it looks like any other butternut squash soup – it’s SO. MUCH. MORE. Our chef had us using apples which was great, I had pears on me at home and tried it that way instead. Both work perfectly, but I do love pears. The most important part is: THE GINGER. And I love keeping ginger juice in my fridge for when I run out of fresh ginger, either can be used here. The creamy texture with any of your favorite toppings makes for a stunning and filling meal. XO

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

Creamy Butternut Squash, Pear, and Ginger Soup
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

(Vegan, gluten-free, dairy-free)

Course: Main Course
Cuisine: American
Servings: 4 people
Author: Alison Marras
  • 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)
  1. Pre-heat oven to 400f degrees while you chop all the veggies and fruit.
  2. 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.
  3. 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.
  4. 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.


Hope you enjoy!
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