Easy Creamy Butternut Squash & Pear Soup [vegan + gluten-free]

Warm up this fall with an easy creamy butternut squash and pear soup! This vegan recipe combines roasted butternut squash, sweet pear, and spices to create a smooth, comforting bowl of seasonal goodness. Ready in under an hour, it’s the perfect fall treat!

As the crisp autumn air settles in, there’s no better way to celebrate the season than with a warm, comforting bowl of soup. This Easy Creamy Butternut Squash and Pear Soup is smooth, luscious, and filled with fall flavors. It’s the perfect balance of savory and sweet, thanks to the cozy flavors of butternut squash, ripe pears, and aromatic spices.

This recipe is also easy to make, using simple, wholesome ingredients. It’s naturally vegan, gluten-free, and absolutely satisfying. Plus, with a quick blend at the end, you’ll have a creamy, restaurant-quality soup that’s sure to impress!

Why You’ll Love This Easy Creamy Butternut Squash and Pear Soup

1. Seasonal Ingredients: Butternut squash and pears are at their peak in fall, giving this soup a naturally sweet, nutty flavor.
2. Easy to Make: With just a handful of steps, this recipe is simple enough for busy weeknights.
3. Vegan & Gluten-Free: This soup is dairy-free, making it a wholesome choice for any dietary needs.
4. Perfect for Meal Prep: It stores and reheats well, so make a batch and enjoy it all week!

Ingredients for Easy Creamy Butternut Squash and Pear Soup:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 ripe pear, peeled, cored, and diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper, to taste
• 3-4 cups vegetable broth
• 1 cup canned coconut milk (or another plant-based milk for extra creaminess)
• Optional toppings: pumpkin seeds, fresh thyme, or a swirl of coconut cream

Instructions for Easy Creamy Butternut Squash and Pear Soup:

1. Roast the Butternut Squash

• Preheat your oven to 400°F (200°C).
• Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.
• Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.

2. Sauté the Aromatics

• While the squash roasts, heat the remaining olive oil in a large pot over medium heat.
• Add the onion and cook for 5-7 minutes, or until soft and translucent.
• Stir in the garlic, cinnamon, and nutmeg, and cook for another minute until fragrant.

3. Add the Pear and Broth

• Add the diced pear to the pot, followed by the roasted butternut squash.
• Pour in 3 cups of vegetable broth, bringing the mixture to a simmer. Cook for 10-15 minutes to let the flavors meld together.

4. Blend the Soup

• Use an immersion blender to puree the soup until smooth and creamy. If using a standard blender, allow the soup to cool slightly before blending in batches.
• Add the coconut milk for extra creaminess, stirring until fully incorporated. If the soup is too thick, add an extra cup of vegetable broth.

5. Season and Serve

• Taste the soup, adding salt and pepper as needed. Adjust the spices to your preference.
• Serve warm, garnished with optional toppings like pumpkin seeds, fresh thyme, or a swirl of coconut cream.

Tips for Making the Best Vegan Butternut Squash and Pear Soup

• Choose ripe pears for a naturally sweet flavor that complements the squash.
• Add a pinch of cayenne if you prefer a bit of heat to balance the sweetness.
• Make it ahead: This soup tastes even better the next day, as the flavors continue to blend.

Serving Suggestions

Serve this soup with a side of crusty bread or a fresh fall salad for a complete meal. It’s also wonderful as a starter for a holiday dinner or alongside a sandwich for a cozy lunch.

Storing & Freezing

• To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• To Freeze: Let the soup cool completely before freezing it in individual portions. Thaw in the fridge overnight, then reheat on the stovetop.

Nutritional Benefits

This vegan butternut squash and pear soup isn’t just delicious; it’s nutritious too! Butternut squash is rich in vitamins A and C, while pears provide a dose of fiber and antioxidants. This low-calorie, dairy-free soup is both hearty and healthful, making it a guilt-free indulgence for fall.

Enjoy the cozy comfort of this Vegan Creamy Butternut Squash & Pear Soup. Perfect for chilly days and full of seasonal goodness, it’s a recipe you’ll want to make on repeat all fall long!

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