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Recipe by:

Dana Ramsey

Cozy Dairy Free Butternut Squash and Pear Soup

This Dairy Free Butternut Squash and Pear Soup combines seasonal ingredients for a cozy, comforting dish that's perfect for autumn gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 medium butternut squash, peeled, seeded, and diced
  • 2 ripe pears, cored and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 Tbsp. olive oil
  • 1 tsp. dried thyme
  • salt and pepper, to taste
  • toasted pumpkin seeds for garnish optional

Equipment

  • Large pot
  • Immersion blender

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  2. Stir in the diced butternut squash and pears, then add the minced garlic and dried thyme. Continue to sauté for another 3-4 minutes.
  3. Add the vegetable broth, bringing the mixture to a gentle simmer. Cook for 20-25 minutes, or until the butternut squash is tender.
  4. Remove the pot from heat and use an immersion blender to puree the soup until it reaches your desired consistency.
  5. Return the soup to low heat and taste for seasoning. Add salt and pepper according to your preference.
  6. Ladle the soup into bowls and sprinkle some toasted pumpkin seeds on top for a lovely crunch.

Notes

This soup is a celebration of autumn's bounty and can be customized with different garnishes for added texture.