Curried Butternut Squash and Pear Soup
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Curried Butternut Squash and Pear Soup is an easy fall dinner recipe that’s both sweet and tangy. It’s a cozy soup that is vegan and gluten-free!
Curried Butternut Squash Soup with Pear
This butternut squash soup is such a beautiful and perfect fall soup. The addition of pear creates a delicious balance of natural sweetness to the recipe. It’s a great soup to freeze and use when you need a quick meal!
Why You’ll Love This Recipe
- Easy Fall dinner recipe: It’s a simple meal that is ready within 25 minutes.
- Freezer-friendly: this is a great meal to prep in advance and freeze for a quick dinner on a busy night.
- Kid-friendly: this soup is perfect for baby-led weaning and is even toddler-approved! Our toddler dipped his naan bread in it as a way to try it and loved it.
- Uses seasonal produce: this typically means that the produce will be fresher, yummier, and more nutritious. Bonus points if you can purchse your butternut squash and pears from a local farmer! 🙂
Curried Butternut Squash and Pear Soup Ingredients
- Butternut squash: I like using Trader Joe’s pre-cubed butternut squash that you can steam in the bag itself. This takes about 5 minutes and saves so much time and energy!
- Pears: the pears add a subtle sweetness to the soup and pair very well with the butternut squash. They also help balance out the earthiness flavor of the curry powder.
- Coconut milk: be sure to use full-fat unsweetened coconut milk to ensure a creamy soup!
- Onion and garlic: what’s a soup without onion and garlic?!
- Thyme: adds an earthy, fall-like, and slightly sweet flavor to the soup.
- Curry powder: one of the most important ingredients in the soup! The curry powder adds an earthiness flavor to the soup and complements the sweetness of the butternut squash and pear.
- White beans: the white beans are a way to add protein and creaminess to the soup without being detected.
How to Make Curried Butternut Squash Soup with Pear
STEP 1
Microwave the cubed butternut squash according to package directions (I use the Trader Joe’s steamable bag). If you don’t have a steamable bag, place cubed squash in a microwave-safe bowl filled with water. Cover with a plate and cook in the microwave for 4-5 minutes, until squash is easily pierced by a fork.
STEP 2
Meanwhile, saute onions, garlic, and pear in olive oil in a large pot over medium heat.
STEP 3
When squash is done cooking, add it to the pot. Mix in the white beans, coconut milk, vegetable broth, thyme, curry powder, salt, and black pepper. Cover and bring to a boil. Then, reduce the heat and simmer for about 10 minutes.
STEP 4
Transfer to a blender and blend until smooth. Serve hot with naan bread or a fresh loaf of warm bread.
How to Store and Freeze Butternut Squash Soup
Fridge: store in the fridge for 3-4 days in an airtight container. Reheat on the stove top or in the microwave.
Freeze: let the soup cool completely and then transfer it to a freezer-safe, airtight container. When ready to use, you can let it thaw in the fridge overnight and then reheat on the stove or in the microwave. If you want to use the soup immediately, you can take the frozen soup out of the its container and place it directly in a large pot and reheat on the stove. Add a little water to it and cover, stirring occasionally. You can also reheat it in the microwave.
More Soup Recipes to Try
Vegan Asparagus Broccoli Soup With White Beans
Tuscan White Bean and Kale Soup With Lentils
Creamy Vegan White Bean Potato Soup
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Curried Butternut Squash and Pear Soup
Ingredients
- 12 ounces butternut squash, cubed (I use the steamable bag from Trader Joe's)
- 2 tablespoons olive oil
- ½ onion
- 3 cloves garlic minced
- 2 pears, chopped
- 1 – 15.5 ounce can white beans drained and rinsed
- 1 – 13.5 ounce can full-fat unsweetened coconut milk
- 1 cup vegetable broth
- ½ teaspoon thyme
- 2 teaspoons curry powder
- 1 teaspoon salt
- black pepper , to taste
Instructions
- Microwave the cubed butternut squash according to package directions (I use the Trader Joe’s steamable bag). If you don’t have a steamable bag, place cubed squash in a microwave-safe bowl filled with water. Cover with a plate and cook in the microwave for 4-5 minutes, until squash is easily pierced by a fork.
- Meanwhile, saute onions, garlic, and pear in olive oil in a large pot over medium heat.
- When squash is done cooking, add it to the pot. Mix in the white beans, coconut milk, vegetable broth, thyme, curry powder, salt, and black pepper.
- Cover and bring to a boil. Then, reduce the heat and simmer for about 10 minutes.
- Transfer to a blender and blend until smooth. Serve warm.