Butternut Squash & Pear Soup Recipe
Butternut Squash & Pear Soup Recipe photo by Taste of Home
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Butternut Squash & Pear Soup Recipe

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4.5 18 17
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Pears give this harvest soup a pleasant sweetness and nice velvety finish, while curry and ginger provide delightful flavor. —Sarah C. Vasques, Milford, New Hampshire
TOTAL TIME: Prep: 1-1/4 hours Cook: 45 min.
MAKES:9 servings
TOTAL TIME: Prep: 1-1/4 hours Cook: 45 min.
MAKES: 9 servings


  • 1 medium butternut squash (about 3 pounds)
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 1 tablespoon curry powder
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon salt
  • 4 cups reduced-sodium chicken broth
  • 4 medium pears, peeled and chopped
  • 1/2 cup heavy whipping cream
  • Balsamic vinegar and snipped chives, optional

Nutritional Facts

3/4 cup: 190 calories, 8g fat (3g saturated fat), 18mg cholesterol, 527mg sodium, 29g carbohydrate (12g sugars, 7g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
  2. In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly.
  3. In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired. Yield: 9 servings.
Originally published as Butternut Squash & Pear Soup in Healthy Cooking December/January 2011, p31

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Natalie User ID: 6627499 257783
Reviewed Dec. 6, 2016

"This soup was absolutely delicious before I put the heavy cream in, but afterwards it was just good. I think the cream takes away from the flavor, but it didn't do me from going back for more. I won't add it next time. I'm not sure about the balsamic vinegar either. ..I could take it or leave it."

jelby User ID: 8690013 241345
Reviewed Jan. 8, 2016

"Love, love, love this soup. I added a dash of cinnamon to each serving and lightly stirred to create a swirling effect....If you want to make an impression on your next dinner party, make this as your first course...everyone will want the recipe!"

Aula User ID: 1127835 181401
Reviewed Oct. 19, 2013

"Outstanding!!! One of our favorite soups. I use 1/2 & 1/2 instead of the cream."

mr gus User ID: 5896244 108882
Reviewed Jan. 16, 2012

"THIS IS THE BEST soup. I have shared this soup and recipe with SO many. EVERYONE LOVES IT!!! Thank you."

lpeters86 User ID: 3481982 192536
Reviewed Nov. 6, 2011

"Absolutely amazing! The pears and butternut squash merry very well!"

mjmccorm User ID: 4430968 191209
Reviewed Oct. 30, 2011

"This soup was FANTASTIC! I didn't have fresh ginger on hand either so I used dried. I have to say, the balsamic is an excellent touch."

ryanrobert User ID: 1676229 176570
Reviewed Oct. 30, 2011

"This soup is awesome! I used only half the curry because I'm not a big curry fan. You must do the balsamic drizzle to really take this soup from ordinary to extraordinary however. With the drizzle and the chives it becomes world-class."

mr gus User ID: 5896244 212137
Reviewed Oct. 14, 2011

"Made the recipe according to directions...omitted the balsamic & chives. Creamy texture was fabulous. shared the recipe and samples with four friends. All said they LOVED IT! They shared the recipe too! must try recipe."

adsimo User ID: 4364146 123747
Reviewed Sep. 2, 2011

"Holy cow, this soup is amazing. I took it to a soup potluck and it was cleaned out quick! I didn't have fresh ginger on hand so just omitted it and it was still great."

DOOBIELIZARD User ID: 814587 191208
Reviewed Jun. 14, 2011

"I love this soup!"

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