Two bowls of butternut pear squash soup topped with lemon slices and fennel.
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5 from 1 vote

Butternut Squash and Pear Soup with Fennel

Butternut Squash and Pear Soup with Fennel is a hearty, vegetarian, gluten-free, and healthy soup. Incredibly delicious without heavy cream, this butternut squash soup recipe is loaded with vegetables, including fennel, and even has pears thrown in the mix. 
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Soup
Cuisine: American
Keyword: easy and healthy soup recipes, vegetarian soup recipes, butternut squash soup recipe
Servings: 8 servings
Calories: 147kcal
Author: Sharon Rigsby

Ingredients

  • 3 pounds butternut can substitute acorn squash
  • 3 Tbsp olive oil
  • 1 onion large, chopped
  • 1 shallot chopped
  • 1 fennel bulb cored and sliced
  • 2 celery stalks thinly sliced
  • 1 clove garlic chopped
  • 1-1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/4 tsp grated nutmeg
  • salt and pepper
  • 6 cups vegetable broth low-sodium, or chicken broth
  • 2 ripe pears peeled, cored and chopped
  • 2 strips orange peel no pith
  • 1-2 lemons

Instructions

  • Preheat oven to 425 degrees.
  • Slice your butternut or acorn squash in half and scoop out the seeds and pulp. You do not need to peel it first. Cut it into a few more pieces, the smaller the chunks, the quicker it will cook.
  • Rub the flesh with a little olive oil and place on a baking sheet lined with aluminum foil. Sprinkle with a little salt and pepper and place in your oven. Roast for about 60 minutes, or until you can easily pierce the flesh with a fork. When done, let it cool and peel it and cut it into cubes. Set aside.
  • Add olive oil to a Dutch Oven and heat over low heat. Add chopped onions and shallot. Sprinkle lightly with salt and cook about 10 minutes, or until the onions start to soften.
  • Add sliced fennel, celery, garlic, and a pinch more salt and cook, stirring often until all of the vegetables are soft, about 10-15 minutes. Stir in the ginger, cumin, nutmeg, salt, and pepper and add the roasted squash.
  • Pour in 5-6 cups of broth and increase the heat. Bring to a boil, then reduce the heat to low so the soup can simmer. Add the peeled and chopped pears and the orange peel.
  • Partially cover the pot and simmer for about 20-30 minutes, or until the pears and squash are tender enough to mash easily with a fork.
  • Remove the soup from the heat and use an immersion blender to puree the soup. Taste and add salt and pepper if needed. If the soup is too thick, you can add an additional cup of chicken broth and reheat.
  • Ladle into bowls and finish with a little lemon juice.

Notes

Sharon's Expert Tips:
You can substitute acorn squash for the butternut squash. 
Chicken stock or broth can also be substituted for vegetable stock. 
And speaking of substitutions, feel free to substitute apples for the pears in this recipe. Heck, you can even add an apple or two if you like. 
Butternut Squash Soup with Pears and Fennel freezes well and can be stored in your freezer for up to two months in an airtight container. 
If you don't have an immersion blender, you can puree the soup in batches in a blender. Be sure to place a folded up kitchen towel over the top of the blender to prevent any steam or soup from splashing out. 

Nutrition

Calories: 147kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 130mg | Potassium: 810mg | Fiber: 6g | Sugar: 10g | Vitamin A: 18300IU | Vitamin C: 61.9mg | Calcium: 120mg | Iron: 1.4mg