Butternut Squash + Pear Soup (gluten free, dairy free, nut free, paleo, vegan optional)
Prep time
Cook time
Total time
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.
Recipe type: soup
Serves: about 16 cups
  • 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
  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.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/butternut-squash-pear-soup-gluten-free-dairy-free-soy-free-nut-free-vegan/