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Roasted Butternut Squash and Pear Ginger Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 10 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Description

This Roasted Butternut Squash Pear Ginger Soup is a creamy, flavorful, and comforting dish combining the natural sweetness of roasted butternut squash and pear with the warm, spicy notes of fresh ginger. Perfect for cozy meals, the soup is blended to a smooth texture and enriched with coconut milk for a luscious finish, garnished with crunchy pepitas for added texture.

Ingredients

Roasted Vegetables

  • 1 butternut squash (about 3 pounds, peeled, seeded, and cut into 1-inch pieces)
  • 1 large pear (seeded, peeled, and chopped)
  • 1 tablespoon olive oil
  • Kosher salt and black pepper, to taste

Soup Base

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 large carrot, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (divided)
  • 1 teaspoon grated fresh ginger
  • 1/2 to 1 cup coconut milk

Garnish (Optional)

  • Pepitas

Instructions

  1. Roast the butternut squash and pear: Preheat the oven to 400°F. Place the peeled and chopped butternut squash and pear on a large baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Season with kosher salt and black pepper to taste. Roast for 35 minutes until both the squash and pear are tender and soft.
  2. Sauté the aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the diced onion and carrot and cook until they soften, about 5 minutes. Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
  3. Add roasted vegetables and broth: Add the roasted butternut squash and pear to the pot. Pour in 3 cups of vegetable broth and add the grated fresh ginger. Season with salt and pepper as needed. Allow the soup to simmer gently for 10 minutes for the flavors to meld.
  4. Blend the soup: Remove the pot from heat and use an immersion blender to blend the soup directly in the pot until smooth and creamy. If the soup is too thick, gradually add more vegetable broth until you reach your preferred consistency.
  5. Incorporate coconut milk and adjust seasoning: Stir in 1/2 cup of coconut milk, then taste and add more coconut milk if desired to enhance creaminess. Adjust salt and pepper to taste.
  6. Serve and garnish: Ladle the soup into bowls and garnish with pepitas and an optional drizzle of coconut milk for added texture and presentation.

Notes

  • You can use a regular blender if you don't have an immersion blender, blending the soup in batches.
  • For a spicier kick, add a pinch of cayenne pepper or a small chopped chili when sautéing the aromatics.
  • To make this soup vegan, ensure vegetable broth and coconut milk brands align with dietary preferences.
  • The pepitas add a nice crunch, but you can substitute them with roasted pumpkin seeds or omit them entirely.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

Find it online: https://meallora.com/roasted-butternut-squash-and-pear-ginger-soup-recipe/