Butternut Squash and Pear Soup

How many soup recipes can you prepare in under an hour?  Well here’s one that you will want to pin for the holidays!  It’s elegant enough for your Thanksgiving table and quick enough to prepare after work.  The butternut squash and pear combo is complemented by just the right amount of onion and garlic, the perfect balance of sweet and savory.  Celebrate the season with a comforting bowl of soup that is good for you!

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About 6 Servings 


  • 32 oz. carton (4 cups) gluten free chicken broth
  • 1 tsp. olive oil
  • 1 tsp. butter
  • 1 cup onion, diced
  • 1/4 tsp. turmeric
  • 1 tbsp. grated fresh ginger (or 1/2 tsp. powdered)
  • 1 clove garlic
  • 1 tsp. sea salt
  • fresh ground pepper to taste (about 1/2 tsp.)
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 pears (I used Bosc), peeled and cubed
  • 1/2 tbsp. gluten free Worcestershire sauce
  • 1 tsp. sugar
  • 1/2 cup half & half (optional)


In a Dutch oven or 4-quart stock pot, sauté the onions and garlic in olive oil and butter.  Add the remaining ingredients through sugar, and simmer until the squash is soft.

Remove from heat and puree with a stick blender.  If you like, stir in a drizzle of half & half for a smooth, creamy finish.

That’s it!  Serve with a simple garnish of fresh herbs.  So pretty and festive.

Special thanks to my cousin Donna for this recipe that has become a holiday tradition

Notes ♪♫  Most of the ingredients in this recipe are naturally gluten free.  I used Swanson brand chicken broth, and Lea and Perrins Worcestershire sauce.

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