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Butternut Squash-Bartlett Pear Soup | Can't Stay Out of the Kitchen | this #soup is absolutely awesome! #Butternutsquash & #pears never tasted so well together. It's easy to make and healthy, low calorie #clean-eating #glutenfree & #vegan.

Butternut Squash-Bartlett Pear Soup

Teresa Ambra
This delicious soup is made from butternut squash and pears. It has an amazing blend of flavors from all the herbs. This vegan and gluten free soup is garnished with fresh thyme, parsley and pumpkin seeds making it a delightful comfort food recipe.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 6
Calories 233 kcal

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

NOTE: Preparation time does not include time required to bake butternut squash.
 
 
NOTE: Preparation time does not include time required to roast pumpkin seeds.
 
 
NOTE: Although the pictures don't reflect it, I prefer to purchase pumpkin seeds already shelled.
 
Recipe adapted from Chef Bryant Terry, Vegetarian Times.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 233kcalCarbohydrates: 34gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.002gSodium: 505mgPotassium: 598mgFiber: 7gSugar: 12gVitamin A: 13558IUVitamin C: 36mgCalcium: 237mgIron: 2mg
Keyword butternut squash, gluten free, main dish, pears, soup, vegan
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