Butternut Squash Rosemary Soup
This easy Butternut Squash Soup with rosemary and pear is the ultimate fall soup recipe! Serve with creme friache and toasted pita slices. The butternut soup ingredients are simple, and is perfect as a meal, as a starter, or just whenever you need a bowlful of something hot and scrumptious.
Just in time for fall, we’re serving a delicious this Rosemary Butternut Squash Soup recipe! The beauty of this soup is that not only is it easy to make, it’s loaded with fall produce (butternut squash, pears, fresh rosemary).
Butternut Squash Rosemary Soup
I’m a soup-lover for fall, and I love this time of year. The seasonal vegetables are out of this world, and so easy to make a pot of soup. We love a bowl served with this butternut and endive appetizer (best little bites) and air fryer garlic bread. The ultimate autumn meal!
Real food is simply scrumptious. Today my recipe combines a butternut squash and 2 pears. It’s really that easy, and our daughter created this recipe back in 2016.
In the past, my go-to butternut squash soup recipe has included coconut milk and seared scallops, but this soup has a different spin. We’ve included pears!
Why I love this recipe
- Easy to make: Super easy to make, blend together in the blender (we use our Vitamix), and serve!
- Loaded with flavor: We love the combo of butternut and pears. Add in fresh rosemary and shallots and a splahs of maple syrup!
- All veggie: This recipe is a great vegetarian option, packed with autumn veggies!
Gather these ingredients
This ingredient list is easy! Here’s all you need for this wonderful soup recipe!
- Butternut squash: baked to perfection!
- Olive oil
- Fresh rosemary
- Cinnamon + salt
- Vegetable stock
- Shallots: or use garlic
- Pears: any variety of pears will work, but we love Bartlett pears
- Maple syrup
- Sour cream or creme fraiche (garnish)
- Fresh rosemary
How do you make Rosemary Butternut Squash Soup?
Print off the full recipe below!
- Pre-heat oven to 400 degrees.
- Mix the butternut, olive oil, rosemary, cinnamon and salt in large bowl.
- On a foil-lined baking sheet, spread the squash mixture evenly. Bake, stirring occasionally, until tender with a fork.
- In large pan over medium heat, add olive oil. When hot, add shallots, allowing them to cook until slightly golden. Add remaining pears, vegetable stock, and syrup. Bring to a boil.
- In a food processor or blender, add squash mixture and pear-shallot broth mixture. Blend until smooth. Season to taste with more salt if needed.
- Serve in soup bowls with a dollop of sour cream or creme fraiche; garnish with fresh rosemary.
Tips and substitutions:
Customize this soup recipe by trying these additions:
- Sweeten it with coconut milk or more maple syrup.
- Add chopped apples.
- Add more veggies like cauliflower or potatoes.
- Mix up the spices by adding more curry powder or garam masala.
- Store in the fridge for up to 2 days!
More squash meals
We’ve been cooking up a storm with garden squash, making soups, main dishes, crockpot meals, grilling. You name it, squash is so good. I also love my friend Gina’s Zucchini Lasagna.
Also try our Grilled Spaghetti Squash or Delacata Squash Salad.
You also don’t need any fancy-schmancy cooking skills to create a good soup. Just use spices and herbs, stock, and then either veggies or meat or grains. Most combinations, stirred together with peak-season veggies (or in this case, delicious pears), are quite simple and full of flavor.
How to you serve healthy squash soup?
Serve it with your favorite bread or flatbread.
Or we love serving butternut squash soup with a side of crusty homemade bread or garlic bread for dipping!
Enjoy!
Get the Recipe:
Butternut Squash Rosemary Soup with Pears
Ingredients
- 1 butternut squash, cubed
- 3 Tbsp. olive oil
- 1 ½ Tbsp. fresh rosemary, chopped
- 1 tsp. cinnamon
- 1 tsp. salt
- 3 cups vegetable stock
- 1 Tbsp. olive oil
- 1 cup shallots, thinly sliced
- 2 large pears, peeled and chopped
- 1 Tbsp. maple syrup
Instructions
- Pre-heat oven to 400 degrees.
- Mix the butternut, olive oil, rosemary, cinnamon and salt in large bowl.
- On a foil-lined baking sheet, spread the squash mixture evenly. Bake for 40-50 minutes, stirring occasionally, until tender with a fork.
- In large pan over medium heat, add olive oil. When hot, add shallots, allowing them to cook until slightly golden. Add remaining pears, stock, and syrup. Bring to a boil.
- In a food processor or blender, add squash mixture and pear-shallot broth mixture. Blend until smooth. Season to taste with more salt if needed.
- Serve in soup bowls with a dollop of sour cream or creme friache; garnish with rosemary.
Notes
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Chicken stock? And the soup is tagged as vegetarian?
Vegetarian stock, thanks Malcolm!
Yum! Sounds good! I’ll have to remember that market when we come to the area next time…hopefully next fall.