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Butternut Squash + Pear Soup (gluten free, dairy free, nut free, paleo, vegan optional)

October 21, 2016 By Jessica

Much of October has been about recipe-testing breads, cookies, and other carbs, furthering our journey with a grain-free (Paleo) diet in hopes to further improve Michael and Ely’s (my twin boys’) gut health as mentioned in my last post. This new venture of baking is challenging, to say the least – it’s a good thing I’m stubborn and armed with a good playlist ready to get my mixer in motion (cue the wonder woman music right about now).   

I’m thrilled to say that after several attempts, I now have two great bread recipes (!) and some awesome pumpkin recipes that i can’t wait to share with you. I’m still working on perfecting the chocolate chip cookie recipe that initially looked more like a hockey puck than a cookie even though it tasted good. Fixed the hockey puck situation now trying to perfect the taste of browned butter (without browned butter, HA) … so close. Fortunately, the good batches outnumber the flops — ah, perseverance for the love of carbs.

An unedited-because-I’m-too-excited-to-wait peek at a nut free, grain free bread that has been repeatedly yielding great results and will be sharing the recipe SOON …

img_4003But enough of my terrible teasing about carbs (!), let’s talk soup, because ’tis the season for butternut squash and pears to warm our chilly bones. This duo makes one comforting (and healing) soup that can be made in a pinch and has been my go-to soup this month on days when there are plenty of loaves cooling on racks with no dinner to show for it. Thankfully my guys love soups especially ones that lean on the sweeter side; and with all the germs in the air (feels like everyone is catching a cold these days!) I feel good that they are getting tons of beta-carotene, Vitamin C, with some hidden turmeric for the anti-inflammatory, and anti-oxidant properties (you can’t taste it) in there.

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butternut-squash-pear-soup-gluten-free-dairy-free-from-jessicas-kitchen

Thankfully my guys love soups especially when they lean on the sweeter side like this one; and with all the germs in the air (feels like everyone is catching a cold these days!) I feel good that they are getting tons of beta-carotene, Vitamin C, with some hidden turmeric for the anti-inflammatory, and anti-oxidant properties (you can’t taste it) in there.

What I also love about this soup is the roasting of the squash and pear and how the pear has a caramelized flavor, add to that ginger for heat and healing properties, plus, and a few spices to round it all out. It may seem like a lot of time for a soup but while they are roasting you can tend to other things and then bring it all together.

Now, pear may seem like an odd addition to this soup, but given the taste I think you will be surprised at how well it goes in here, having much to do with roasting — that extra step gives the pears (and squash) a nutty, aforementioned caramelized flavor that doesn’t compare to simply boiling in stock without much fuss or chef techniques needed. And even better with a grilled ‘cheese’ (boys fave) or grilled chicken pesto sandwich (my fave) or any other deemed for dunking because dunking sandwiches in soup is fun now that I have plenty of bread in the freezer. Ha!

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I served this for dinner topped with pear slices that I seared in coconut oil and fresh chopped rosemary, but any other toppings like bacon bits, spiced pumpkin seeds, candied walnuts, toasted coconut flakes, or whatever you have on hand works. It’s all good. When making ahead I would hold off on any toppings and garnish just before serving.

As much as I love to serve this on weeknights with little time to make dinner, it can get all fancy for holiday entertaining served in shooters as a fancy appetizer or custard cups as a soup starter for Thanksgiving with the pear or fried sage leaves for garnish to impress your guests and easy enough to whip up in advance since it can remain refrigerated for a few days. It does thicken up somewhat after a day, simply add a little water to thin it, if needed, once it has been heated. 

Have a wonderfully cozy weekend!

Xx Jessica

Butternut Squash + Pear Soup (gluten free, dairy free, nut free, paleo, vegan optional)
 
Save Print
Prep time
10 mins
Cook time
55 mins
Total time
1 hour 5 mins
 
Easy and delicious soup packed with many healing and nutritional properties to keep you healthy this time of year! The butternut squash and pear make a wonderful combination to celebrate the fall season and perfect for making in advance! Can easily be made vegan when swapping chicken stock for vegetable stock.
Jessica: From Jessica's Kitchen
Recipe type: soup
Serves: about 16 cups
Ingredients
  • 3 medium or 2 large butternut squash (yield about 6 cups)
  • 4 ripe pears cored, and sliced in half
  • 6-8 cups beef bone broth or vegetable broth
  • 2-inch knob of ginger, peeled and minced
  • 2-inch long piece of turmeric peeled then minced
  • 2 teaspoons ground cinnamon
  • handful fresh sage leaves
  • 2 sprigs of fresh rosemary, stems removed
  • 3 teaspoons kosher salt
  • coconut oil spray or coconut oil
Preparation
  1. Preheat oven to convection 400 degrees F (204 C). Line a baking sheet with parchment paper.
  2. Clean exterior of squash, then slice down the middle, vertically. Scoop out seeds with a spoon and discard. Place flesh side down, then transfer cut pears to the baking dish, pears are roasted cut side up to release sugars for more caramelization.
  3. Spray the pears with coconut oil to coat and bake for 45 minutes, until very soft. When cooled, scoop out butternut squash from the skin and transfer to a soup pot. Add roasted pears and beef bone broth.
  4. Turn heat on to medium-high, then add in ginger, turmeric, cinnamon, sage leaves, and rosemary. Stir to combine well and bring up to a boil then reduce to low and continue to cook for 10 more minutes. Puree with a hand-held immersion blender or in a stand blender to remove chunks, if desired. Soup will be thick. If desired, add more broth or water for a thinner consistency.
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gluten free dairy free recipes
recipe image
Recipes
Butternut Squash and Pear Soup (gluten free, dairy free, paleo, nut free, vegan optional)
Published On
2016-10-21
Preparation Time
10 min
Cook Time
55 min
Total Time
65 min
Average Rating
51star1star1star1star1star Based on 3 Review(s)

Filed Under: paleo, soup-stew-chili Tagged With: dairy-free, gluten-free, paleo, soups, soy-free

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Comments

  1. Leslie says

    October 21, 2016 at 5:24 pm

    This looks delicious. Love the idea of a soup on the sweeter side that can deliver vitamins to my little guys. I'm sure they will love it.
    Reply
    • Jessica says

      October 21, 2016 at 10:20 pm

      Thanks so much Leslie! Yes, a mother's mission, right?! This has lots of good stuff in it and doesn't taste 'healthy' - mission accomplished!
      Reply
  2. Irene says

    October 21, 2016 at 6:51 pm

    What a nice vibrant bowl of soup, and think it's wonderful that you add hidden nutrition for your family. I have made butternut squash soup before however not with pears or turmeric and am now inspired!
    Reply
    • Jessica says

      October 21, 2016 at 10:21 pm

      Thanks so much! Oh then you must try this, it's a nice little twist on flavor that I am loving right now. :)
      Reply
  3. Marcy says

    October 22, 2016 at 7:55 am

    I came across a squash with pears recipe similar to yours somewhere, tried it but was not wowed by it. There was no mention of roasting both first and think that's what it could have been missing. That and the ginger you've added. Clever way to bring out more flavor! P.S.- your bread looks incredible, recipe soon? Thanks!
    Reply
  4. Cicily says

    October 25, 2016 at 2:58 pm

    Looks so yummy! Question. How would this taste with kabocha instead? Just curious, cause we've been on a kabocha tear lately and have yet to have it in soup form!
    Reply
    • Jessica says

      October 25, 2016 at 6:04 pm

      I think it would be just as delicious, maybe a bit richer and thicker in consistency being that kabotcha has more starch. Add more broth or water as needed. A great alternative, enjoy!
      Reply
  5. Rose Marie Esposito says

    October 26, 2016 at 7:16 pm

    Absolutely delicious! I am now a fan of roasting and taste the difference. I see that it makes the soup more flavorful without too much seasoning. I used half the salt. Thanks!
    Reply
  6. Meghan says

    November 5, 2016 at 5:59 pm

    Roasting makes a world of difference. Great recipe!
    Reply
  7. Lucy says

    November 7, 2016 at 6:01 pm

    This was the perfect bowl of soup waiting for me after a long day and why I love your recipes... I can make them ahead of time! :)
    Reply

Trackbacks

  1. 50 Delicious and Nutritious Paleo Soups - This West Coast Mommy says:
    January 16, 2017 at 2:44 am
    […] Butternut Squash and Pear Soup Nutty butternut squash blends with the sweetness of roasted pears in this hearty soup. […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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