Butternut Squash-Bartlett Pear Soup
Butternut Squash-Bartlett Pear Soup is one of the best soups you’ll ever put in your mouth. I LOVE this recipe! It is really amazing. Butternut squash is pureed with Bartlett pears and leeks in this fabulous vegan soup.
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The sweet taste comes from the pears rather than from added sugar and it doesn’t have a lot of hidden fillers that increase calories. It’s garnished with toasted pumpkin seeds and fresh thyme which really add crunch, texture and taste, in my opinion. This is a delicious, healthy, low calorie soup that you should put on your menu soon! I can’t get enough of this delicious soup.
Pears are known to have anti-inflammatory and antioxidant properties, reduce the risks for cancer, and have recently been found to be helpful for diabetic patients since they increase insulin sensitivity. Butternut squash is recommended by dietitians because its high fiber content is great in managing weight control. It has also been seen to help in controlling cholesterol.
I found this recipe at The Vegetarian Times and it was apparently created by Chef Bryant Terry for a cooking demonstration in Memphis, Tennessee, in November 2009. If you are looking for ways to eat more vegetables or to eat vegan or gluten free, I highly recommend checking out The Vegetarian Times website.
Their web site claims to have the largest collection of vegetarian recipes on the web. They have plenty of soups to choose from and a section on healing foods. So if your recipes are getting a little stale, you may want to give this website a try. I’ve adapted the recipe slightly, but I think you will enjoy the changes.
When I initially posted this recipe in October 2012, I was on a Daniel Fast diet. I was doing my best to eat gluten free and vegan recipes. This soup was a great discovery. Unfortunately, even though my photo presentation was okay, the camera I was using was an iPhone 3 so my pictures were not as clear as I would have liked.
I recently remade this delicious soup (April 2016) for lunch with a friend who is on a very restricted clean-eating diet since she had breast cancer. She loved this great soup and it turned out just as well this time as before. I hope you give it a try.
Butternut Squash-Bartlett Pear Soup garnished with toasted pumpkin seeds on top is spectacular.
This is one of the best tasting soups I’ve ever eaten. It has thyme in the soup and then garnished on top which adds a delicious savor to offset the sweetness from the butternut squash and pears.
This easy soup is pureed after it’s cooked so it’s nice and smooth. You can use either coconut milk or almond milk to thin it after pureeing.
Here’s what I did.
I used these ingredients. While the pumpkin seeds for garnish were pre-roasted, I roasted them again.
Pour olive oil into a Dutch oven. Add leeks and saute.
Add pears and saute for another couple of minutes. Add baked, cubed butternut squash and vegetable broth. Bring to a boil, reduce heat to low. Cover and simmer about 15 minutes.
Add almond milk or coconut milk. Either one will work fine.
Add salt, pepper and thyme.
Use an immersion blender to puree the soup until smooth.
Place pumpkin seeds in a 9×13 pan or on a cookie sheet and toast. I liked them toasted even though the original recipe called for them to be plain. Set toasted pumpkin seeds aside for garnish.
Butternut Squash-Bartlett Pear Soup is healthy, low calorie, vegan and gluten free.
Garnish Butternut Squash-Bartlett Pear Soup with toasted pumpkin seeds, parsley, and fresh thyme.
This lovely clean-eating soup is a great way to ensure you and your family get your veggies and fruit.
Here’s the recipe.
BUTTERNUT SQUASH-BARTLETT PEAR SOUP
(Recipe adapted from Chef Bryant Terry during a cooking demonstration in Memphis, Tenn., via vegetariantimes.com)
Butternut Squash-Bartlett Pear Soup
Equipment
- 1 large sauce pan with lid or stock pot
- 1 sharp knife
- 1 cookie sheet to roast the pumpkin seeds
- 1 immersion blender preferred or regular blender
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 soup ladle
- 1 roaster pan to roast butternut squash
- 1 cookie sheet
- 1 toaster oven or regular oven to toast pumpkin seeds
Ingredients
- 3 tbsp. olive oil
- 2 medium leeks green top removed, thoroughly washed finely chopped, 3 cups
- 1 small butternut squash baked, peeled, and seeds removed (2 lb.)
- 3 bartlett pears unpeeled, cored, and cut into small dice (1½ lb.)
- 32 oz. ctn. low-sodium vegetable broth
- 3 cups almond milk or coconut milk
- 1 tbsp. fresh thyme chopped
- 1/4 cup toasted pumpkin seeds for garnish, if desired
- 1 tsp. Pink Himalayan sea salt if desired
- 1 pinch ground black pepper or white pepper
- 1 tsp. fresh thyme for garnish
Instructions
- Heat oil in saucepan over medium-low heat.
- Add leeks, and cook 10 minutes, or until soft, stirring often.
- Add pears, and sauté 5 minutes.
- Cut cooked butternut squash in large chunks and add to mixture in stock pot.
- Heat through a few minutes.
- Stir in vegetable broth, and bring to a boil.
- Reduce heat to medium-low.
- Add salt and pepper if desired.
- Simmer 5-10 minutes, or until squash is heated through.
- Meanwhile, place pumpkin seeds on a cookie sheet and toast in oven for 10-15 minutes.
- The seeds will start popping and become lightly browned.
- Remove from oven and set aside for garnish.
- Remove saucepan from heat, and stir in almond or coconut milk.
- Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth.
- Remove thyme leaves from stems and dice fine.
- Stir thyme into soup mixture.
- Reheat over medium-low heat 2 to 3 minutes, or until warmed through.
- Season with salt and pepper, if desired.
- Serve garnished with toasted pumpkin seeds, fresh thyme, and parsley.
Notes
Recipe adapted from Chef Bryant Terry, Vegetarian Times.
© Can’t Stay Out of the Kitchen
Nutrition
- 3 tbsp. olive oil
- 2 medium leeks, white and tender green parts finely chopped (3 cups)
- 1 small butternut squash (2 lb.) baked, peeled, and seeds removed
- 3 Bartlett pears, unpeeled, cored, and cut into small dice (1½ lb.)
- 32-oz. low-sodium vegetable broth
- 3 cups almond or coconut milk
- 1 tbsp. chopped fresh thyme
- toasted pumpkin seeds for garnish, if desired
- 1 tsp. Pink Himalayan sea salt and a pinch of pepper or white pepper, if desired
- thyme, for garnish, if desired
- Heat oil in saucepan over medium-low heat.
- Add leeks, and cook 10 minutes, or until soft, stirring often.
- Add pears, and sauté 5 minutes.
- Cut cooked butternut squash in large chunks and add to mixture in stock pot.
- Heat through a few minutes.
- Stir in vegetable broth, and bring to a boil.
- Reduce heat to medium-low.
- Add salt and pepper if desired.
- Simmer 5-10 minutes, or until squash is heated through.
- Meanwhile, place pumpkin seeds on a cookie sheet and toast in oven for 10-15 minutes.
- The seeds will start popping and become lightly browned.
- Remove from oven and set aside for garnish.
- Remove saucepan from heat, and stir in almond or coconut milk.
- Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth.
- Remove thyme leaves from stems and dice fine.
- Stir thyme into soup mixture.
- Reheat over medium-low heat 2 to 3 minutes, or until warmed through.
- Season with salt and pepper, if desired.
- Serve garnished with toasted pumpkin seeds, fresh thyme, and parsley.
This savory soup is awesome. It’s wonderful for chilly winter nights.
I really like the texture the pumpkin seeds add to Butternut Squash-Bartlett Pear Soup. They give it a surprise crunch alongside the smooth pureed squash.
You may also enjoy these delicious recipes!
Spicy Vegan Butternut Squash Soup
Panera Bread’s Autumn Squash Soup
Acorn and Butternut Squash Soup
Butternut Squash-Bartlett Pear Soup
Equipment
- 1 large sauce pan with lid or stock pot
- 1 sharp knife
- 1 cookie sheet to roast the pumpkin seeds
- 1 immersion blender preferred or regular blender
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 soup ladle
- 1 roaster pan to roast butternut squash
- 1 cookie sheet
- 1 toaster oven or regular oven to toast pumpkin seeds
Ingredients
- 3 tbsp. olive oil
- 2 medium leeks green top removed, thoroughly washed finely chopped, 3 cups
- 1 small butternut squash baked, peeled, and seeds removed (2 lb.)
- 3 bartlett pears unpeeled, cored, and cut into small dice (1½ lb.)
- 32 oz. ctn. low-sodium vegetable broth
- 3 cups almond milk or coconut milk
- 1 tbsp. fresh thyme chopped
- 1/4 cup toasted pumpkin seeds for garnish, if desired
- 1 tsp. Pink Himalayan sea salt if desired
- 1 pinch ground black pepper or white pepper
- 1 tsp. fresh thyme for garnish
Instructions
- Heat oil in saucepan over medium-low heat.
- Add leeks, and cook 10 minutes, or until soft, stirring often.
- Add pears, and sauté 5 minutes.
- Cut cooked butternut squash in large chunks and add to mixture in stock pot.
- Heat through a few minutes.
- Stir in vegetable broth, and bring to a boil.
- Reduce heat to medium-low.
- Add salt and pepper if desired.
- Simmer 5-10 minutes, or until squash is heated through.
- Meanwhile, place pumpkin seeds on a cookie sheet and toast in oven for 10-15 minutes.
- The seeds will start popping and become lightly browned.
- Remove from oven and set aside for garnish.
- Remove saucepan from heat, and stir in almond or coconut milk.
- Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth.
- Remove thyme leaves from stems and dice fine.
- Stir thyme into soup mixture.
- Reheat over medium-low heat 2 to 3 minutes, or until warmed through.
- Season with salt and pepper, if desired.
- Serve garnished with toasted pumpkin seeds, fresh thyme, and parsley.
Notes
Recipe adapted from Chef Bryant Terry, Vegetarian Times.
© Can’t Stay Out of the Kitchen
Nutrition
Butternut Squash-Bartlett Pear Soup
Ingredients
- 3 tbsp. olive oil
- 2 medium leeks green top removed, finely chopped, 3 cups
- 1 small butternut squash baked, peeled, and seeds removed (2 lb.)
- 3 bartlett pears unpeeled, cored, and cut into small dice (1½ lb.)
- 32 oz. ctn. low-sodium vegetable broth
- 3 cups almond or coconut milk
- 1 tbsp. fresh thyme chopped
- toasted pumpkin seeds for garnish, if desired
- 1 tsp. Pink Himalayan sea salt and a pinch of pepper or white pepper if desired
- thyme for garnish
Instructions
- Heat oil in saucepan over medium-low heat.
- Add leeks, and cook 10 minutes, or until soft, stirring often.
- Add pears, and sauté 5 minutes.
- Cut cooked butternut squash in large chunks and add to mixture in stock pot.
- Heat through a few minutes.
- Stir in vegetable broth, and bring to a boil.
- Reduce heat to medium-low.
- Add salt and pepper if desired.
- Simmer 5-10 minutes, or until squash is heated through.
- Meanwhile, place pumpkin seeds on a cookie sheet and toast in oven for 10-15 minutes.
- The seeds will start popping and become lightly browned.
- Remove from oven and set aside for garnish.
- Remove saucepan from heat, and stir in almond or coconut milk.
- Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth.
- Remove thyme leaves from stems and dice fine.
- Stir thyme into soup mixture.
- Reheat over medium-low heat 2 to 3 minutes, or until warmed through.
- Season with salt and pepper, if desired.
- Serve garnished with toasted pumpkin seeds, fresh thyme, and parsley.