Butternut Squash Soup With Pears & Ginger


Jen’s Butternut Squash Soup

with Pears & Ginger

This is one of my families favourite winter meals. This silky soup is the best way to warm up on a cold day and it’s healthy too! - Jen Moses


Recipe makes enough for 6 servings & can be frozen for later use!


  • 2 tsp olive oil or butter

  • 1 cup chopped onions

  • 1 tsp minced garlic

  • 1 tbsp grated gingerroot

  • 1tsp curry powder

  • 1 tsp ground cumin

  • 4 cups reduced sodium chicken or veggie broth

  • 3 cups peeled and cubed butternut squash

  • 2 cups peeled and chopped pears (you can use apples instead if you wish!)

  • 1 cup peeled and chopped carrots

  • 1/2 tsp salt

  • 1/4 tsp ground black pepper (or to taste)

  • 3/4 cup 2% evaporated milk or light (5%) cream

Preparation Instructions

  • Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes. Add gingerroot, curry powder and ground cumin. Mix well and cook for 30 more seconds.

  • Add broth, squash, pears, carrots, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered, for 12 to 15 minutes, or until squash and carrots are tender. Stir occasionally.

  • Working in two batches, carefully transfer soup to a blender and puree until smooth. Soup will be very thick. Return pureed soup to pot and stir in evaporated milk or cream. Serve hot.