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It is October and Fall is officially here! Every year, as soon as I get that smell and feel that fall is approaching, I always think, “It is time to bring out my winter squash favorites!”

I doubt you have not noticed the many varieties of the oddly shaped winter squash in the grocery stores lately, as they are placed right in the front of the store and stick out amongst the other usual produce! Winter squash is eaten cooked (steamed, baked, or roasted), and can be prepared to be a sweet or savory dish.

With winter squash’s high vitamin C, vitamin A, and dietary fiber content, you will want not want to incorporate these seasonal vegetables in your meals over the fall and winter months.

Of all the winter squash varieties, butternut squash is ranked #1 on my list of fall  seasonal ingredients! In September, I  already roasted butternut squash a few times, made butternut squash soup, and incorporating butternut squash in darky leafy green and whole grain salads. Last year, I made butternut squash soup with roasted apples and kale, but this year I thought I would give the juicy sweet pear a shot. You will want to bookmark this recipe, as it contains minimal ingredients with an easy preparation and cooking process, and of course results in the perfect slightly sweet and creamy butternut squash soup! Smooth like butta!

Butternut Squash Pear Soup



Yield = 8 servings ( 1 cup per serving)

Roasted Mixture

    • 1 large butternut squash, peeled and cubed (yields 4 cups cubed)
    • 2 pears, chopped
    • 1 medium yellow onion
    • 1 Tablespoon of extra virgin olive oil
    • 4 garlic cloves

Sautéed Mixture

    • 2 shallots
    • 2 garlic cloves
    • 1 tsp of olive oil
  • 1-15 oz can of low sodium vegetable broth


  1. Pre-heat oven to 350 F. Line a baking sheet with aluminum foil.
  2. In a large bowl, add all the Roasted Mixture ingredients and mix well to spread the olive oil over the entire mixture.
  3. Place Roasted Mixture onto the baking sheeting and bake for 45 minutes.
  4. In a small saucepan, add the Sautéed Mixture ingredients and cook the shallots on medium until soft and translucent for about 10 minutes.
  5. In a blender, add the Roasted Mixture, Sautéed Mixture, and vegetable broth. Blend until smooth puree aka butternut squash pear soup!
  6. Optional: sprinkle your individual serving with cinnamon or pumpkin spice!

The soup can be eaten cold or hot! Your choice 🙂

If you want to add PROTEIN to your soup, add 1-15 oz can of cannellini beans!

Nutrition Information Per Serving: Calories: 112 kcal, Fat: 4 g, Cholesterol: 0 mg, Carbohydrate: 21 g, Dietary Fiber: 5g, Protein: 2g, Sodium: 39 mg