Easy Roasted Butternut Squash and Pear Soup

An easy fuss-free recipe that makes for the perfect appetizer for Thanksgiving this year.

The pears and veggies are all roasted together in one pan, puréed until silky smooth and then seasoned with fresh fall herbs; and instead of tossing the butternut squash seeds, we put them to good use by toasting them up and serving them as a garnish atop the soup.

This recipe was actually created by Chris’ mom earlier this month. She insisted that we try it and once we had a taste of it, we knew we had to share it with our community here on SSV. It is the perfect mix of sweet and savory, and definitely hits the spot when it comes to fall flavor. The best part is that this recipe requires one pan and a blender! Just roast all of the vegetables and pears together and then blend them up until smooth with all of the other ingredients. Once smooth, you can either pop it into a pot to heat or microwave it and boom — DONE! Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Roasted Butternut Squash and Pear Soup {easy & oil-free}

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 1 hour 10 minutes
• Yield: 6-8 servings

Print Recipe

Pin Recipe

Description

An easy fuss-free recipe, and must-have appetizer for Thanksgiving! It is the perfect mix of sweet and savory and definitely hits the spot when it comes to fall flavor.

---

Ingredients

• 1 butternut squash, halved and seeds reserved
• 2 ripe pears, cored and diced
• 1 large white onion, roughly chopped
• 4 small garlic cloves
• 1-quart low-sodium vegetable broth
• 1/2 tablespoon fresh sage, finely chopped
• 1/2 tablespoon fresh thyme, finely chopped
• Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. Remove the seeds from the butternut squash and set them aside in a bowl.
2. Place the butternut squash cut side up onto a lined baking sheet, along with the pears, onions, and garlic. Place into the oven for 55-60 minutes, carefully flipping everything halfway through.
3. As the vegetables roast, prepare the butternut squash seeds. Line another baking sheet with parchment paper or a silicone baking mat. Thoroughly rinse the seeds with water, and remove any strings or bits of squash. Pat them dry with a clean kitchen towel and place them on the prepared baking sheet. Place them into another rack of the oven with the vegetables and roast the seeds for 5-6 minutes, or until they start to pop. Cool the seeds completely before serving.
4. Once the vegetables are roasted, allow them to cool for 15 minutes, or just until the squash is easy to handle. Once cooled, use a large spoon to scoop the flesh of the butternut squash out of the skin and place it into a high-speed blender. Discard the skin. Add in the remaining roasted vegetables along with the vegetable broth and blend until smooth.*
5. Pour the soup into a medium pot, and stir in the sage and thyme. Season it with salt and pepper to taste and heat until warm.
6. Serve with a sprinkle of the roasted squash seeds and fresh herbs.

Notes

• If all of the vegetable broth doesn’t fit into the high-speed blender, set aside the excess and pour that into the pot with the blended mixture.

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Category: Soup, Side, Thanksgiving

Nutrition facts label provided by Nutri Fox.

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!