Ready in: 45 minutes · Serves: 4 · Technique: Blending · Storage: Refrigerate for up to 5 days.
Quick Answer
This Dairy Free Butternut Squash and Pear Soup combines seasonal ingredients for a cozy, comforting dish that's perfect for autumn gatherings.
As the crisp air of fall settles in New York City, I find myself reaching for warm and comforting recipes that evoke the spirit of the season. The vibrant colors of fall foliage and the abundance of seasonal produce inspire me to create dishes that are not only delicious but also nourishing. Enter my latest obsession: Dairy Free Butternut Squash and Pear Soup. This soup is a celebration of autumn's bounty and is perfect for those upcoming Thanksgiving and Christmas gatherings. Trust me, it has all the cozy vibes you desire during the holiday season!
A Cozy Holiday Treat
Why You'll Love This Recipe
- A comforting and creamy soup that captures the essence of fall.
- Nutritious and dairy-free, making it suitable for a variety of diets.
- Simple ingredients that highlight seasonal produce.
- Perfect for holiday gatherings and easy to make ahead.
- Can be customized with different garnishes for added texture.
Ingredients
This flavorful soup requires just a handful of ingredients.
Vegetables and Fruits
- 1 medium butternut squash, peeled, seeded, and diced
- 2 ripe pears, cored and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids and Seasonings
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Optional Garnish
- Toasted pumpkin seeds for garnish
How to Make Dairy Free Butternut Squash and Pear Soup (Step-by-Step)
This step-by-step guide will help you create a delicious pot of soup in no time.
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. The aroma of the onion cooking will begin to fill your kitchen with warmth and comfort.
Step 2: Add the Butternut Squash and Pears
Stir in the diced butternut squash and pears, then add the minced garlic and dried thyme. Continue to sauté for another 3-4 minutes, allowing the flavors to mingle. You'll know it's ready when the garlic is fragrant and the squash starts to soften slightly.
Step 3: Pour in the Broth
Add the vegetable broth, bringing the mixture to a gentle simmer. Cook for 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork. I always find myself sneaking a taste during this step-there's something magical about the combination of flavors simmering together.
Step 4: Blend Until Smooth
Remove the pot from heat and use an immersion blender to puree the soup until it reaches your desired consistency. I often blend until it's velvety smooth, which creates a delightful texture. If using a standard blender, be sure to let the soup cool slightly before blending in batches.
Step 5: Season to Taste
Return the soup to low heat and taste for seasoning. Add salt and pepper according to your preference, stirring well until everything is combined.
Step 6: Serve and Enjoy
Ladle the soup into bowls and, if you desire, sprinkle some toasted pumpkin seeds on top for a lovely crunch. Each spoonful is guaranteed to embody the essence of the season-creamy, rich, and slightly sweet from the pears.
Common Mistakes to Avoid
- Not peeling the squash: Make sure to peel the butternut squash thoroughly; the skin can be tough and unappetizing in the final dish.
- Skipping the sauté step: Sautéing the onion, garlic, and aromatics is crucial. It deepens the flavor and sets a savory base for the soup.
- Overcooking the pears: Be careful not to cook the pears for too long; they should soften but retain some shape to add texture to the soup.
Tips and Tricks for Success
- Use fresh ingredients: Opt for fresh butternut squash and ripe pears for the best flavor. A good-quality vegetable broth can elevate the soup significantly.
- Adjust the consistency: If you prefer a thicker soup, reduce the amount of broth slightly. For a creamier texture, a splash of coconut milk can also enhance richness.
- Make it ahead: This soup stores beautifully. Make it ahead of time and you'll have a warm, hearty dish ready to impress your guests, all while you juggle holiday preparations.
Variations
- Swap butternut squash with sweet potatoes or carrots for a different flavor profile.
- Add a touch of ginger or nutmeg for a spicy kick.
- Incorporate other seasonal fruits like apples for added sweetness.
- For added creaminess, stir in coconut cream or a dollop of dairy-free yogurt before serving.
How to Serve
- Ladle the soup into bowls and garnish with toasted pumpkin seeds for a lovely crunch.
- Serve alongside crusty bread or croutons for added texture.
- Offer a drizzle of olive oil or balsamic glaze on top for an extra layer of flavor.
- Pair with a light salad for a complete meal experience.
Make Ahead and Storage
- Make Ahead: This soup stores beautifully. Prepare it in advance to have a warm, hearty dish ready for your guests.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: To reheat, simply warm the soup on the stove over low heat.
- Freezing: Portion the soup into freezer-safe containers, and it should keep for about 3 months. Thaw in the refrigerator overnight before reheating.
Recipe Notes / What I Learned
Every spoonful of this Dairy Free Butternut Squash and Pear Soup reminds me of the beauty of simplicity in cooking. The balance of flavors is what stands out most; the natural sweetness of the pears paired with the earthiness of the squash was a delightful surprise. It's become a staple in my autumn repertoire, perfect for cozy family gatherings or a quiet night in.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~180 calories · 3g protein · 36g carbs · 4g fat
Recipe by:
Cozy Dairy Free Butternut Squash and Pear Soup
Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the diced butternut squash and pears, then add the minced garlic and dried thyme. Continue to sauté for another 3-4 minutes.
- Add the vegetable broth, bringing the mixture to a gentle simmer. Cook for 20-25 minutes, or until the butternut squash is tender.
- Remove the pot from heat and use an immersion blender to puree the soup until it reaches your desired consistency.
- Return the soup to low heat and taste for seasoning. Add salt and pepper according to your preference.
- Ladle the soup into bowls and sprinkle some toasted pumpkin seeds on top for a lovely crunch.
Notes
FAQs
Can I make this soup with a different type of squash?
Yes, you can substitute butternut squash with other varieties like acorn or pumpkin, but the flavor and texture may vary slightly.
Is there a way to make this soup creamier without dairy?
Absolutely! Adding a splash of coconut milk or cashew cream can enhance the creaminess while keeping it dairy-free.
Can I use frozen butternut squash for this recipe?
Yes, frozen butternut squash is a convenient option. Just be sure to thaw it before cooking to ensure even blending and flavor distribution.
