Butternut Squash, Pear and Ginger Soup (Dairy Free)

This Dairy Free Butternut Squash, Pear, and Ginger Soup is like putting on my favorite sweater: it feels so good.  Although the soup takes several steps – roasting the squash and pears (which can be done a day ahead of time), cooking them and finally pureeing the soup – there is not much involvement from you.  It’s an easy make-ahead soup that keeps for days – a delicious possibility as a date night or cooking together dinner for two.

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What you'll need

It is made with few ingredients, the steps require minimal involvement yet result in a delicious and silky soup you will want to make again and again. Your dinner guest will ask for the recipe or if they are not a cook they will ask “what’s in this?"

Here's what you need to make this soup:

• Butternut Squash –  This recipe also works great with buttercup, perfection, or other dense winter squash, make sure to rinse and lightly scrub to remove dirt from the skin.
• Pears – you can use any variety but make sure they are firm enough to hold up to roasting in the oven.  Roasting brings out the natural sweetness of the fruit. 
• Fresh Ginger
• Onion – yellow or white will work in this recipe.  I prefer the sweeter yellow onion.
• Sunflower seed or olive oil
• Maple Syrup
• Sea salt and Pepper
• Crème Fraiche or sour cream, optional

How to cut a butternut squash for soup

Cutting squash can be difficult.  A heavy knife or cleaver and a rubber mallet are useful tools.  Gently whack the knife into the squash, then bear down or tap it with the mallet to open the squash.  Cut next to the stem rather than through it – it’ll be easier on your knife.

Best way to roast squash, pears and ginger

Roasting squash in chunks, with the skin on, gives us the opportunity to use the roasted skin and the seeds to make a flavorful soup stock . 

Pro tip:  Short on time?  Go ahead and roast the squash, pears and ginger a day or two before you plan to serve the soup.

Do I need to peel the squash before roasting?

No, for this recipe we will cut the squash in half, scrape out the seeds, then cut each half into thirds.  Put the squash on a baking sheet lined with parchment or a silicon mat for easy clean up.  Brush the cut sides with olive oil, drizzle maple syrup over the squash and sprinkle the squash with salt and pepper.

What about peeling pears?

Peeling the pears before roasting makes it easy to scoop the roasted fruit off the baking sheet and put it directly into the soup pot.  But there is no problem to leave the skin on the pears when roasting and add the roasted skin-on fruit, it will give the soup an earthy flavor and a slightly chunkier texture.    

Toss the cut pears with the squash on a baking sheet lined with parchment or a silicon mat for easy clean up. 

Should I peel ginger before roasting?

Similar to the pears, I would.  Simply because I like the silkier texture when we puree the fruit and ginger without the skin.  And in my opinion it is easier to remove the peel the pear and ginger prior to roasting.

Sprinkle the sliced ginger over the top of the pears and squash on the prepared baking sheet.

Making roasted squash skin and seed stock for soup

You don’t have to make stock for this recipe – you can use water as your base.   But the roasted skins and squash seeds hold the potential for extra flavor, making it worth simmering them for 25 minutes in water.

Of course, a flavorful shortcut is to add purchased vegetable stock to this soup in place of the roasted skin and squash seed stock.

What to serve with Butternut Squash, pear and ginger soup

There are a number of romantic pairings for this soup recipe.  It’s a beautiful prelude to:

·      Spice-rubbed roasted spatchcock chicken

·      Or a simple green salad tossed with shallot vinaigrette or the Blueberry Salad

·      Keep it simple and make grilled cheese.

For wine consider, a heartier white with tropical fruit, such as Sanford’s Chardonnay from Santa Barbara County.

Cooking Butternut, Pear and Ginger Soup Together Tips

A couple’s cooking date is the perfect way to reconnect.   This is a fun activity for any couple that likes to work and play together, and I offer the best tips to plan and keep it fun.  

For this recipe, assign one person to be the “lead” and the other will be the “sous chef”.  The lead is in charge of reading the recipe and delegating tasks to the partner and to themselves.  While the “sous chef” gets to sit back, relax and worry about when to sip on their drink of choice while chopping and mixing, without thinking about what is next

Tips to keep it fun

1. Shop for ingredients up to 4 days before the dinner date
2. Roast the squash, pear and ginger 3-4 days ahead of the dinner date. Depending on your menu and active cooking time needed for your menu, consider roasting the vegetables 2-3 nights before. Save the finishing touches of pureeing and reheating as one of the cooking together dinner date activities. This roasted soup and vegetables will keep in the refrigerator in an air tight contain for up to 3-4 days. Don’t forget to reserve the roasted skins and seeds to make stock.
3. Forego making the roasted squash skin and seed stock. Although,  you could make the stock 2-3 days before the dinner date.
4. Put on your cooking playlist
5. Delegate Finishing the Soup task to one person.
6. Take a break, sip your cocktail and dance with your cooking partner