This Easy Creamy Butternut Squash and Pear Soup is cozy, plant-based, and full of fall flavor. Naturally sweetened with pear and made creamy with coconut milk, it’s the perfect healthy soup recipe for cool-weather comfort.

When fall rolls around, I’m all about cozy, nourishing meals that feel like a warm hug in a bowl, and this Easy Creamy Butternut Squash and Pear Soup totally delivers. It’s smooth, naturally sweet, and perfectly spiced with cinnamon and nutmeg for that classic autumn flavor. The ripe pear adds a subtle fruity brightness that balances the earthy roasted squash and creamy coconut milk. Simple, seasonal, and oh-so-satisfying, just how I like it.

This recipe comes together in under an hour and uses real, whole ingredients that make you feel good from the inside out. Whether you’re meal-prepping for the week or craving something wholesome on a chilly night, this soup is the ultimate fall staple.

Why You’ll Love This Soup

• Ultra-creamy without any dairy
• Naturally sweetened with pear (no added sugar needed!)
• Cozy, comforting, and full of plant-based goodness
• Vegan, gluten-free, and meal-prep friendly

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.

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Tips for the Best Flavor

• Roasting the squash brings out its natural sweetness…don’t skip this step!
• The pear adds depth and a light fruity note that complements the spices beautifully.
• For a hint of heat, sprinkle in a pinch of cayenne or red pepper flakes before blending.

My Favorite Way to Serve It

I love pairing this soup with a slice of crusty sourdough or a grainy, seedy bread for dipping. It’s the kind of simple, wholesome meal that’s both comforting and energizing, perfect for cozy nights, easy lunches, or as part of your weekly meal prep lineup.

 

 

 

 

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