Butternut Squash Rosemary Soup with Pears Recipe

If you’re craving something cozy, flavorful, and just a little bit unexpected, you simply have to try this Butternut Squash Rosemary Soup with Pears. It’s a celebration of autumn in a bowl, where the natural sweetness of butternut squash meets the delicate floral hint of rosemary and the juicy tartness of pears. This soup feels like a warm hug, with every spoonful offering a perfect balance of creamy texture, subtle spice, and a fresh twist that will keep you coming back for more. Whether you’re looking for a comforting meal on a chilly day or an impressive dish to share with friends, this recipe will become a new favorite in your kitchen.

Ingredients You’ll Need

The magic behind this Butternut Squash Rosemary Soup with Pears lies in its simple, well-chosen ingredients. Each one plays a crucial role in building layers of flavor, from the sweetness of the squash and pears to the aromatic touch of rosemary and warming cinnamon.

• Butternut squash (1, cubed): The creamy base of the soup, bringing natural sweetness and vibrant color.
• Olive oil (3 Tbsp. + 1 Tbsp.): Adds a silky richness and helps roast and sauté ingredients perfectly.
• Fresh rosemary (1 ½ Tbsp., chopped): Sprinkles of herbal fragrance that brighten the flavor profile.
• Cinnamon (1 tsp.): A warm spice that enhances the squash and pairs beautifully with pears.
• Salt (1 tsp.): Essential for balancing flavors and bringing out the natural sweetness.
• Vegetable stock (3 cups): Creates the savory liquid foundation that ties the soup together.
• Shallots (1 cup, thinly sliced): Adds a mild onion flavor with subtle sweetness when cooked down.
• Pears (2 large, peeled and chopped): The surprising twist that offers bright, fruity notes to the soup.
• Maple syrup (1 Tbsp.): Enhances the pears’ sweetness with a deep, caramelized touch.

How to Make Butternut Squash Rosemary Soup with Pears

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F, then toss the cubed butternut squash with olive oil, chopped rosemary, cinnamon, and salt in a large bowl. Spread the mixture evenly over a foil-lined baking sheet and roast for 40 to 50 minutes. You’ll want to stir the pieces occasionally so they brown evenly and become tender enough to pierce easily with a fork. The roasting intensifies the squash’s natural sweetness and infuses herbal notes that make the soup incredibly aromatic.

Step 2: Cook the Shallots and Pears

While the squash is roasting, heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the thinly sliced shallots and cook until they turn slightly golden and soft, releasing their sweet, gentle flavors. Next, stir in the chopped pears, vegetable stock, and maple syrup, then bring this mixture to a boil. This broth will complement the roasted squash perfectly, rounding out the soup with fruitiness and depth.

Step 3: Blend Everything to Perfection

Once your squash is tender and your pear-shallot broth is bubbling, it’s time to combine the two. Carefully transfer the roasted squash and the broth mixture to a blender or food processor. Blend until the soup is smooth and velvety, free of any lumps. This step transforms the ingredients into an irresistibly creamy soup, melding all the flavors into one harmonious bowl. Taste and add a little more salt if you feel it needs a flavor boost.

How to Serve Butternut Squash Rosemary Soup with Pears

Garnishes

The simple garnishes really elevate the experience. A dollop of sour cream or crème fraîche adds a luscious tang and creamy finish, contrasting beautifully with the warm spices. Top the soup with a small sprig of fresh rosemary for an elegant touch and a hint of fresh herbal aroma every time you bring the spoon to your lips.

Side Dishes

This Butternut Squash Rosemary Soup with Pears shines on its own but pairs wonderfully with crusty bread for dipping or a light green salad with a lemony dressing to brighten the palate. Toasted nuts or a sprinkle of pumpkin seeds add delightful texture if you want a bit of crunch alongside the silky smoothness of the soup.

Creative Ways to Present

For a festive touch, serve the soup in hollowed-out mini pumpkins or rustic bread bowls—perfect for a fall gathering or holiday meal. Swirling in a drizzle of flavored oil such as chili or truffle oil can add a surprising twist. You can also garnish with roasted pear slices or a sprinkle of smoked sea salt to impress your guests with gourmet flair.

Make Ahead and Storage

Storing Leftovers

Store any leftover Butternut Squash Rosemary Soup with Pears in an airtight container in the refrigerator. It will stay fresh and flavorful for up to four days, making it perfect for quick dinners or lunch on busy days.

Freezing

This soup freezes beautifully, allowing you to make a big batch in advance. Cool it completely, then pour into freezer-safe containers or bags. It will keep well for up to three months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. If the soup feels too thick, add a splash of broth or water to reach your desired consistency. Avoid overheating to keep the flavors bright and fresh.

FAQs

Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary if fresh isn’t available, but reduce the amount since dried herbs are more potent. About 1 teaspoon of dried rosemary will work well, but add it during cooking to let its flavor develop.

Are there good alternatives if I don’t have shallots?

If shallots are unavailable, you can substitute with yellow onions or sweet onions. The flavor will be a bit more robust, but cooked down slowly, they bring a lovely sweetness to the soup.

Can I make this soup vegan?

Absolutely! The recipe is already mostly vegan. Just use plant-based sour cream or skip the garnishes that contain dairy, and you’ll have a creamy, vegan-friendly Butternut Squash Rosemary Soup with Pears.

What type of pears works best in this soup?

Firm varieties like Bosc or Bartlett are ideal because they hold their shape well during cooking and offer a sweet yet slightly tart flavor that balances the soup’s earthiness.

Is this soup spicy or sweet?

It’s a beautiful balance of both. The cinnamon and maple syrup bring warmth and subtle sweetness, while the rosemary and vegetable stock add savory and herbal notes, making it comforting but never cloyingly sweet.

Final Thoughts

Once you make this Butternut Squash Rosemary Soup with Pears, it just might become your go-to comfort food for crisp evenings and festive occasions. It’s an elegant yet simple dish that celebrates seasonal flavors in a way that feels both homey and special. Don’t hesitate to make a big batch—it’s perfect for sharing or saving for later cozy meals. I hope you enjoy every spoonful as much as I do!

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