Butternut Squash & Pear Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 99.9
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 686.7 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 1.6 g

View full nutritional breakdown of Butternut Squash & Pear Soup calories by ingredient


Healthy and Tasty, and great for a cold night Healthy and Tasty, and great for a cold night
Number of Servings: 8


    -2 lb (1 kg) bag frozen chopped squash or 1 butternut squash, peeled and cubed (5 cups)

    -796 mL can pear halves in their own juice, drained and coarsely chopped

    -1 large onion, coarsely chopped

    -2-1/2 cups water

    -10 oz (284 mL) can undiluted chicken broth

    -1 tsp garlic powder

    -1/2 tsp each cinnamon, ground ginger, salt and black pepper


1. Set a large wide saucepan over medium-high heat. Add squash, pears, onion, water, broth, garlic powder, cinnamon, ginger, salt and pepper. Stir, cover and bring to a boil.

2. Then reduce heat to medium. Simmer, covered and stirring occasionally, until squash is very tender, 10 to 14 minutes.

3. Ladle about one-third of soup into a food processor. Whirl until smooth, scraping down side of bowl as needed. Pour into a clean saucepan. Purée remaining soup in 2 more batches and add to saucepan.

4. Return to burner. Bring to a boil over medium-high heat, stirring often. Taste, then add more salt, if needed. Ladle soup into bowls.

Soup will keep well, covered and refrigerated, up to 5 days or freeze up to 2 months

Number of Servings: 8

Recipe submitted by SparkPeople user ILIKEJAM.