BEST Butternut Pear Soup Recipe
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This BEST Butternut Pear Soup recipe is made with pears and butternut squash and secret ingredient, garam masala. Perfect soup to enjoy for a cozy meal!
Friends, it’s pear and butternut season! Time to whip up a delicious pot soup this week!
Since the new Downton Abbey movie is out, it makes me think of this Pear Potato Soup recipe I served a few years ago. My trip to Highclere castle is one of my all-time favorite blogging trips. So wonderful to experiene and have tea with Lady Carnavon.
Best Butternut Pear Soup
Pears are dear to my heart, having worked closely with Harry & David over the years, but also having enjoyed the beauty of their orchards and fresh produce in hometown, where I lived for 52 years!
I was spoiled, I know. So this BEST Butternut Pear Soup Recipe is a yummy recipe for fall! My friend, Lori, makes a mean Pear and Fennel Soup that is good, too!
Butternut Pear Soup
Today I’m sharing a very easy, butternut squash soup recipe. I’ve made several batches of this soup, because guess what? It doesn’t last long in my house. It’s devoured almost as quickly as I make it.
Next week I’m hosting a ladies dinner party, and this soup is on the menu! The garam masala is a great addition, and of course the fresh thyme really adds to the flavor.
Ingredients for Butternut Pear Soup
All you need is onion, butternut squash, pears, cream, stock, and then spices and herbs.
Saute the onions, butternut squash, and pears.
Add the rest of ingredients, puree and serve.
Serve with a tiny bit of creme fraiche & fresh thyme!
How to bake butternut squash
Using precooked butternut squash, this recipe takes about 25 minutes to whip up!
Or, if using raw butternut, bake at 400 degrees and cook for about 20 minutes.
Or, stovetop: Cook with 1/2 cup water, salt and pepper, 2 T. honey until tender (with a fork).
Easy fall hosting! Invite your friends over for soup, salad, bread, and a simple fall dessert!
PS. Will you be seeing the new Downton Abbey movie?
Butternut Pear Soup
- 2 Tbsp. olive oil
- 1 large sweet onion, chopped
- 1 Tbsp. fresh thyme, 1 tsp. dried
- 1 lb. butternut squash, peeled and cooked
- 2 pears, cut into small pieces (skins on)
- 6 cups chicken stock
- 1 cup heavy cream
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. garam masala
- Creme fraiche & fresh thyme, optional topping
- Heat olive oil in a large sauté pan, add onions and thyme and cook for about 5 minutes until soft.
- Add cooked squash, pears, chicken stock, heavy cream, gram masala, salt and pepper; bring to a boil and simmer for about 10 minutes.
- Use blender to puree the hot soup.
- Garnish with creme fraiche & fresh thyme.
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