Butternut Squash Pear Soup with Sage

Butternut Squash Pear Soup with Sage- made with roasted butternut squash and earthy sage, all you need is just 10 simple ingredients for this flavorful and comforting fall soup! 

Roasted Butternut Squash Pear Soup with Sage- all you need is just 10 simple ingredients for this flavorful and comforting fall soup! #vegan #plantbased #healthymeals

Well it took forever but it finally feels like autumn in Georgia. The arrival of cool air put me in the mood and I went and bought all the mums and pumpkins this weekend. It kind of looks like fall threw up on my front porch. I’m not mad about it. 

I think fall has definitely replaced summer for my favorite season. It just feels so good outside and thinking about the upcoming holidays makes me all warm and fuzzy inside. Plus the squash! I can’t get enough of squash soup this time of year. 

Roasted Butternut Squash Pear Soup with Sage- all you need is just 10 simple ingredients for this flavorful and comforting fall soup! #vegan #plantbased #healthymeals

I usually make my curried Roasted Acorn Squash and Apple Soup on repeat but I decided to change things up with this sagey pear version. It’s slightly more savory and less rich than the acorn version but still very comforting and satisfying. 

It starts with a simple mirepoix base (sautéed onion, carrot and celery). From there you add diced pear, dried sage, and roasted butternut squash then blend it all together with vegetable broth.

Roasted Butternut Squash Pear Soup with Sage- all you need is just 10 simple ingredients for this flavorful and comforting fall soup! #vegan #plantbased #healthymeals

Roasted Butternut Squash Pear Soup with Sage- all you need is just 10 simple ingredients for this flavorful and comforting fall soup! #vegan #plantbased #healthymeals

A few quick notes about the ingredients:

  • I made this with both bosc and bartlett pear varieties and found that we prefer bartlett. They are a little sweeter and stronger in flavor but you are free to use whatever variety you prefer.
  • The recipe requires 2 cups of roasted butternut squash which comes out to one large butternut squash. If you can’t find a big one, make sure you have at least 2 pounds worth.
  • For vegetable broth, I always use Better Than Bouillon Organic Vegetable Base because I find it has the best flavor. For 2 cups squash, I recommend starting with 3 cups broth. If you find that you desire a thinner texture after blending, simply add another 1/2 to 1 cup broth before serving.
  • Enjoy! :)

Roasted Butternut Squash Pear Soup with Sage- all you need is just 10 simple ingredients for this flavorful and comforting fall soup! #vegan #plantbased #healthymeals

Butternut Squash Pear Soup with Sage

Yield: 4 bowls

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

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Ingredients:

  • 1 large butternut squash (at least 2lbs, should yield 2 cups roasted)
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 2 celery, peeled and chopped
  • 2 pears, peeled, cored and diced (I like using bartlett)
  • 1/2 teaspoon salt & pepper
  • 2 teaspoons dried sage
  • 3 cups vegetable broth
  • 1 tablespoon white wine vinegar (or balsamic vinegar)

Directions:

Preheat the oven to 425°F then line a baking sheet with parchment paper or a silicone mat. Cut off the stem of the butternut squash then slice down the center lengthwise. Using a spoon, scoop out the seeds and loose flesh. Lightly rub with oil then place face down on the baking sheet. Roast for 30 to 45 minutes, until soft and golden brown. Set aside to cool.

In a large pot, warm 2 tablespoons olive oil. Add the onion and cook for about 3 minutes, until translucent. Add the garlic, carrot, celery, salt & pepper and continue to cook for another 2 minutes. Lastly, add the pear, dried sage and smoked paprika. Cook for 5 to 10 minutes, until pear is soft.

Once the squash is cool enough to handle, use a spoon to scrape the flesh into the large pot. There should be about 2 cups worth of squash. Add the broth, stir together then bring to a boil. Allow to cook for 5 minutes. Stir in vinegar then set aside to cool.

While soup is still warm (but not boiling hot) transfer to a blender. Blend on high until smooth. Add more salt or seasonings, as desired. Pour into bowls, serve warm and enjoy!

  • I made this with both bosc and bartlett pear varieties and found that we prefer bartlett. They are a little sweeter and stronger in flavor but you are free to use whatever variety you prefer.
  • The recipe requires 2 cups of roasted butternut squash which comes out to one large butternut squash. If you can’t find a big one, make sure you have at least 2 pounds worth.
  • For vegetable broth, I always use Better Than Bouillon Organic Vegetable Base because I find it has the best flavor. For 2 cups squash, I recommend starting with 3 cups broth. If you find that you desire a thinner texture after blending, simply add another 1/2 to 1 cup broth before serving.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart