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Butternut Squash Rosemary Soup with Pears Recipe

Butternut Squash Rosemary Soup with Pears Recipe
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★★★★★

5 from 7 reviews

This velvety Butternut Squash Rosemary Soup with Pears combines the natural sweetness of roasted butternut squash and pears with the fragrant aroma of fresh rosemary and a hint of warming cinnamon. Perfectly balanced with savory shallots and a touch of maple syrup, this wholesome soup is both comforting and elegant, making it an ideal choice for a cozy fall or winter meal.

Ingredients

Scale

Roasted Butternut Squash Mixture

  • 1 butternut squash, peeled and cubed (about 3 cups)
  • 3 Tbsp olive oil
  • 1 ½ Tbsp fresh rosemary, chopped
  • 1 tsp cinnamon
  • 1 tsp salt

Soup Base

  • 3 cups vegetable stock
  • 1 Tbsp olive oil
  • 1 cup shallots, thinly sliced
  • 2 large pears, peeled and chopped
  • 1 Tbsp maple syrup

Garnish (Optional)

  • Sour cream or crème fraîche
  • Fresh rosemary sprigs

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash mixture.
  2. Prepare Squash Mixture: In a large bowl, combine the cubed butternut squash with 3 tablespoons of olive oil, chopped fresh rosemary, cinnamon, and salt. Toss thoroughly to coat all the pieces evenly.
  3. Roast the Squash: Spread the seasoned squash mixture evenly onto a foil-lined baking sheet. Roast in the preheated oven for 40 to 50 minutes, stirring occasionally, until the squash is tender and easily pierced with a fork.
  4. Sauté Shallots and Pears: While the squash is roasting, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the thinly sliced shallots and sauté until they become slightly golden and fragrant. Then add the chopped pears, vegetable stock, and maple syrup. Bring the mixture to a rolling boil.
  5. Blend the Soup: Once the squash is roasted and tender, transfer it to a blender or food processor. Add the hot pear-shallot broth mixture and blend until the soup is completely smooth and creamy. Taste and adjust the seasoning with additional salt if necessary.
  6. Serve: Ladle the soup into bowls. For an extra touch of richness, add a dollop of sour cream or crème fraîche on top, and garnish with fresh rosemary sprigs. Serve warm and enjoy!

Notes

  • You can substitute the vegetable stock with chicken stock if preferred.
  • For a vegan garnish, omit the sour cream or substitute with coconut cream.
  • If butternut squash is unavailable, kabocha or pumpkin can be a good alternative.
  • Adjust the cinnamon amount to suit your taste preference—less for subtle warmth, more for a spicier note.
  • Roasting the squash well enhances its natural sweetness and depth of flavor.
  • The soup thickens as it cools; reheat gently while stirring.

Nutrition

Keywords: butternut squash soup, rosemary soup, pear soup, roasted squash soup, autumn soup, vegetarian soup, creamy squash soup

Find it online: https://reemcook.com/butternut-squash-rosemary-soup-with-pears-recipe/