Simple Creamy Butternut Squash & Pear Soup [vegan + gluten-free] • Wholesome Helper

This Simple Creamy Butternut Squash and Pear Soup is cozy, plant-based, and filled with fall taste. Naturally sweetened with pear and made creamy with coconut milk, it’s the right wholesome soup recipe for cool-weather consolation.

When fall rolls round, I’m all about cozy, nourishing meals that really feel like a heat hug in a bowl, and this Simple Creamy Butternut Squash and Pear Soup completely delivers. It’s clean, naturally candy, and completely spiced with cinnamon and nutmeg for that traditional autumn taste. The ripe pear provides a refined fruity brightness that balances the earthy roasted squash and creamy coconut milk. Easy, seasonal, and oh-so-satisfying, simply how I prefer it.

This recipe comes collectively in underneath an hour and makes use of actual, entire components that make you are feeling good from the within out. Whether or not you’re meal-prepping for the week or craving one thing healthful on a cold night time, this soup is the last word fall staple.

Why You’ll Love This Soup

• Extremely-creamy with none dairy
• Naturally sweetened with pear (no added sugar wanted!)
• Cozy, comforting, and filled with plant-based goodness
• Vegan, gluten-free, and meal-prep pleasant

Components for Simple Creamy Butternut Squash and Pear Soup:

• 1 giant 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 floor cinnamon
• ½ teaspoon floor nutmeg
• Salt and pepper, to style
• 3-4 cups vegetable broth
• 1 cup canned coconut milk (or one other plant-based milk for additional creaminess)
• Elective toppings: pumpkin seeds, contemporary thyme, or a swirl of coconut cream

Directions for Simple 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-Half-hour, or till the squash is tender and barely caramelized.

2. Sauté the Aromatics

• Whereas the squash roasts, warmth the remaining olive oil in a big pot over medium warmth.
• Add the onion and cook dinner for 5-7 minutes, or till comfortable and translucent.
• Stir within the garlic, cinnamon, and nutmeg, and cook dinner for one more minute till aromatic.

3. Add the Pear and Broth

• Add the diced pear to the pot, adopted by the roasted butternut squash.
• Pour in 3 cups of vegetable broth, bringing the combination to a simmer. Prepare dinner for 10-Quarter-hour to let the flavors meld collectively.

4. Mix the Soup

• Use an immersion blender to puree the soup till clean and creamy. If utilizing a regular blender, enable the soup to chill barely earlier than mixing in batches.
• Add the coconut milk for additional creaminess, stirring till totally included. If the soup is just too thick, add an additional cup of vegetable broth.

5. Season and Serve

• Style the soup, including salt and pepper as wanted. Modify the spices to your desire.
• Serve heat, garnished with non-compulsory toppings like pumpkin seeds, contemporary thyme, or a swirl of coconut cream.

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Suggestions for the Finest Taste

• Roasting the squash brings out its pure sweetness…don’t skip this step!
• The pear provides depth and a lightweight fruity word that enhances the spices superbly.
• For a touch of warmth, sprinkle in a pinch of cayenne or purple pepper flakes earlier than mixing.

My Favourite Option to Serve It

I like pairing this soup with a slice of crusty sourdough or a grainy, seedy bread for dipping. It’s the type of easy, healthful meal that’s each comforting and energizing, excellent for cozy nights, straightforward lunches, or as a part of your weekly meal prep lineup.

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