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Butternut Squash & Pear Soup

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


  • 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


  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-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.
  • 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.
  • Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.
Nutrition 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.


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Average Rating:
  • nsalb
    Jan 7, 2018

    Just made this soup and we loved it just as written! Definitely a keeper. It is a healthy soup, very filling, but not too much. I garnished it with a balsamic glaze. I will make it again!

  • Cindy
    Oct 30, 2017

    this was a good soup, however the seasoning level needed to be kicked up a notch.

  • Natalie
    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
    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
    Oct 19, 2013

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

  • eabarriault
    Mar 4, 2013

    No comment left

  • tranquilmoon
    Nov 6, 2012

    No comment left

  • mr gus
    Jan 16, 2012

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

  • lpeters86
    Nov 6, 2011

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

  • mjmccorm
    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.