Easy Butternut Squash, Pear & Red Onion Soup
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Cook time: 
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  • 2 pounds butternut squash, cubed (I just buy it already cut up... saves me SO much time)
  • 4 Pears peeled, cored and cubed into ½ inch blocks
  • 1 red onion chopped
  • 2 cloves of garlic minced
  • 2 sprigs of fresh rosemary
  • 32 oz of Chicken Stock (low sodium) - will need enough to cover vegetables & fruit, will have some leftover
  • 2 tbsp butter (salted or unsalted will do)
  • 1 - 2 tbsp heavy cream (this will lighten the color)
  • 1 tbsp granulated sugar
  • Salt & Pepper to taste
  1. In a large pot over medium heat add your butter, onions & garlic and cook until onions are translucent, about 5 minutes.
  2. Begin to gradually add squash & pears constantly folding over until it is fully mixed in with garlic and onion. Pour chicken stock in just enough to cover fruit and veggies (don't drown them, just cover). Add two sprigs of rosemary.
  3. Turn heat on low, cover and let steam for about 20-25 minutes or until both squash and pear are soft (check with fork)
  4. Next turn off heat, remove rosemary sprigs (leaving some of the actual rosemary leaves behind... I usually leave about one sprigs worth) and let cool for about 5 minutes before pouring into food processor (so it doesn't completely splatter). Add your cream & sugar. Blend until smooth and creamy (blending time depends on your food processor, I use a vitamix which literally gets the job done in under 20 seconds.)
  5. Pour soup back into pot and salt & pepper to taste.
This soup actually tastes even better made a day ahead, allowing the flavors to really meld together and create a more pleasingly round flavor with every bite.
Recipe by My Lavender Blues at https://mylavenderblues.com/butternut-squash-pear-and-red-onion-soup-for-the-soul/