We love the calming comfort of a hearty soup, and nothing beats curling up in a cozy bowl of this butternut pear soup. Although you might associate butternut squash with the fall months, this irresistible soup goes well any time of the year. The addition of crispy pear makes this soup especially unique by adding a luscious touch of sweetness that will keep your taste buds happy.
This belly-warming autumn classic is child’s play and only takes five minutes to prepare. Not to mention, this recipe is gluten-free, vegan, and full of health benefits. All in all, you really can’t go wrong with a flavorful bowl of this healthy creamy butternut pear soup.
How to make creamy butternut pear soup
While it looks like there are many steps, this irresistibly rich and hearty butternut pear soup is surprisingly easy to follow. Simply heat the olive oil in a large stock pot. Then fry a shallot until it is translucent and stir in the diced butternut squash and diced pears.
Then add the spices and finally pour in the vegetable broth to bring the soup to a boil. Finally, cover the pot and let it simmer for 20 to 25 minutes before removing the pot. The final step is to mix the contents in a food processor until they are silky smooth.
A soup full of nutrients
First, knowing that your soup is full of nutritious goodness only enhances the eating experience. Butternut squash may contain more carbohydrates than most vegetables. However, the starchy superfood in cold weather provides more than 100% of your daily requirement for vitamin A.
In the meantime, the pumpkin serves as an excellent source of fiber, antioxidants, and vitamins. The immune-boosting vegetables get their sunset orange hue from carotenoids or plant pigments. Research has shown that these pigments regulate cell growth, eye and bone health, and your body’s immune function.
The antioxidants in this colorful beauty can help prevent or slow down cell damage, reduce inflammation, and even reduce the risk of disease. We can’t get enough of this pumpkin thanks to its amazing taste and impressive nutritional resume.
Hungry for more? Check out these healthy recipes with the buttered vegetables:
Don’t forget the pears
In this calming soup, roasted pears work as a delicious partner for the butternut squash. They add a touch of sweetness that gives this soup something extra special. Nothing beats the sweet and sweet aroma of roasted pears! When the nutritious fruit hits the oven, the heat caramelizes its natural sugar. The result? A hearty, sweet and juicy taste that is downright irresistible.
Pears also have health benefits. Roasted pears contain phytonutrients that reduce inflammation and help fight disease. In the meantime, the fiber will help you feel full and promote good digestive health.
How to serve butternut pear soup
Serve this irresistible soup as a first course with a colorful salad or warm, crusty bread. For example this Spinach, lentil and beet salad would make a wonderful accompaniment to our butternut soup recipe. Likewise, this one is nutritious and easy to make Wheat bread recipe tastes heavenly when it is dipped into our creamy soup.
In addition, our butternut pear soup makes a wonderfully light yet filling lunch! While satisfying on its own, you can’t go wrong enjoying the soup with a delicious sandwich. For a family-friendly hit that’s worth drooling over, serve it with you Clean eating of grilled cheese. This delicious team of killers will become a staple of your household. Mmm-mmm good!
To make the soup look like the photos, get some plant-based yogurt from the store. You can do one too Plant-based sour cream with tofu if you prefer.
Creamy butternut pear soup
Rich golden butternut squash, balanced with sweet, crispy pear and the warm spice of nutmeg. This soup is an instant fall classic!
Servings: 6th People
- 1 tablespoon olive oil
- 1 everyone Shallot medium, peeled and finely diced
- 1 large Butternut squash peeled, cored and diced (approx. 4 cups)
- 2 medium asian or bosch pears peeled, cored and diced (approx. 1 1/2 cups)
- 2 Cloves garlic chopped
- 2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoon Thyme leaves dried
- 6th cups Vegetable broth low sodium
- 1 teaspoon Salt-
- 1/4 teaspoon black pepper
Heat a large stock pot over medium-high heat.
Add olive oil and heat for 2 minutes.
Reduce the heat to medium. Add shallot and sauté for another 1-2 minutes until translucent. Be careful not to get burned.
Add the diced butternut squash and pear to the saucepan and stir.
Stir in the garlic, cinnamon, nutmeg and thyme. Fry for 5 minutes, until slightly softened.
Pour in vegetable stock and bring to a boil. Bring to a boil and cover. Cook for 20-25 minutes, until the vegetables are soft enough to be mashed with a fork.
Take off the stove. Mix with a hand blender or in a food processor until smooth.
Season with salt and pepper and serve.
As a side dish, try adding some plant-based yogurt or sour cream, as seen in the photos.
Portion: 1Cup | Calories: 127kcal | Carbohydrates: 28G | Protein: 2G | Fat: 3G | Saturated fatty acids: 1G | Sodium: 1334mg | Potassium: 509mg | Fiber: 5G | Sugar: 11G | Vitamin A: 13835IU | Vitamin C: 30thmg | Calcium: 77mg | Iron: 1mg
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