Butternut Squash Soup with Pear

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Butternut Squash Soup with Pear

My Butternut Squash Soup with Pear makes an annual appearance on Thanksgiving!  It has become a highly requested soup and enjoyed by all.




  • 2 tablespoons olive oil
  • 1 yellow onion, chopped (about 3/4 cup)
  • 1 large butternut squash, peeled and chopped
  • 2 pears, peeled and chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne peper
  • 5 cups low sodium chicken or vegetable broth
  • 1/4 cup maple syrup


  1. Heat oil in a Dutch oven over medium heat.

  2. Add onion; cook, stirring often for about 5 minutes, or until softened.

  3. Add in squash, pears, salt, pepper and cayenne pepper.  Stir together and let cook for about 5 minutes.

  4. Pour in broth and maple syrup.  Cover and reduce temperature to a medium-low for about 25 minutes or until the squash is fork tender.

  5. In batches puree the soup in your blender or use an immersion blender in the pan.  Pour back into the pan and keep warm until ready to serve.

  6. Garnish with fresh herbs and a slice of pear or apple.

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