Butternut squash and pear soup

A gentle, original autumn soup: blended squash and pear, where the fruit adds a subtle touch of sweetness. Smooth, comforting and light, it is a healthy supper with delicate flavours.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 154 kcal · 2 g protein · 23 g carbohydrate · 4 g fat

Ingredients

• 1 butternut squash
• 2 pears
• 1 onion
• 1 tsp ginger
• 1 tbsp olive oil
• nutmeg, salt, pepper

Method

1. Soften the onion and ginger.
2. Add the diced squash and cover with water or stock.
3. Cook for 15 minutes, then add the pears for 5 minutes.
4. Blend until smooth with a pinch of nutmeg.

Nutritional benefits

Squash is rich in fibre and antioxidant beta-carotene, and low in calories. The pear adds natural sweetness and fibre, which softens the soup without any added sugar. The ginger gives a subtle lift. A smooth, original and light soup, ideal when you are watching your weight. Naturally vegan and gluten-free.

Variations and substitutions

• With red kuri squash or pumpkin.
• Creamier: add coconut milk.
• Topped with toasted nuts or seeds.
• With curry powder for extra spice.

Storage and making ahead

Keeps for 4 days and can be frozen: ideal for batch cooking.

💡 Good to know

The pear replaces the sugar that is sometimes added to squash soups: its natural sweetness balances the soup perfectly.

Read more

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · healthy & balanced recipes.

The foods in this recipe: butternut squash · pears · onion · ginger · olive oil.

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