Butternut Squash and Pear Soup Recipe for Thanksgiving

There's a certain magic that happens when the earthiness of butternut squash meets the subtle sweetness of pears. This roasted butternut squash and pear soup with thyme-infused cream is a creation born from that very enchantment. I recall the first time I roasted the squash too long, thinking it needed to be completely soft, only to find that a slight firmness was key to preserving its rich texture. The addition of pears was a serendipitous discovery, inspired by a family member's orchard bounty, and it has since become the secret to this soup's nuanced flavor profile.

My journey with this recipe began as an experiment in balancing savory with sweet, and after several iterations, I've honed in on a blend that sings of autumn. I've learned that the thyme-infused cream, an idea borrowed from a seasoned chef friend, elevates the soup from a simple purée to a dish of refined complexity. It's a recipe that I've nurtured and perfected over time, and now it's a beloved staple at my table, especially when the leaves start to turn. Let's embark on this culinary adventure together.

Ingredients

• Butternut squash — 1 large, about 3 lbs., peeled, seeded, and cubed
• Ripe pears — 3 medium, peeled, cored, and cubed
• Vegetable stock — 4 cups, homemade or store-bought
• Yellow onion — 1 medium, diced
• Garlic — 2 cloves, minced
• Heavy cream — ½ cup
• Fresh thyme — 1 tablespoon plus extra for garnish
• Olive oil — 3 tbsp, divided
• Ground cinnamon — ½ tsp
• Ground nutmeg — ¼ tsp
• Sea salt — 1 tsp, or to taste
• Freshly ground black pepper — ½ tsp, or to taste

Instructions

1. Begin by preheating your oven to 425°F (220°C). In my early trials, I roasted the squash at a lower temperature, which resulted in less caramelization. The higher heat here is crucial for drawing out the natural sugars and enhancing the squash's flavor.

2. On a large baking sheet, toss the cubed butternut squash and pears with 2 tablespoons of olive oil, cinnamon, nutmeg, salt, and pepper. Spread them in a single layer to ensure even roasting. I've found that crowding the pan steams the ingredients rather than roasting them, which can mute their flavors.

3. Roast in the preheated oven for about 25 minutes, or until the edges of the squash begin to brown and the pears are tender. It's tempting to stir them frequently, but I've learned that letting them be allows for those desirable caramelized bits to form.

4. While the squash and pears are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. I remember the first time I rushed this step and the onions were slightly raw, which resulted in a less harmonious blend of flavors.

5. Add the minced garlic and cook for another minute until aromatic. It's crucial not to let the garlic brown, as it can become bitter and overpower the delicate sweetness of the other ingredients.

6. Pour in the vegetable stock and bring to a gentle simmer. Add the roasted squash and pears to the pot, and let the mixture simmer for about 15 minutes. This step allows the flavors to meld and deepen, creating a more cohesive soup.

7. In a small saucepan, gently heat the heavy cream with the tablespoon of fresh thyme leaves. Once small bubbles begin to form around the edges, remove from heat and let it steep while the soup simmers. This infuses the cream with a subtle, earthy flavor that complements the sweetness of the squash and pears beautifully.

8. After the soup has simmered, remove the thyme sprigs from the cream and discard. Using an immersion blender, purée the soup directly in the pot until smooth. I've learned that blending the soup while it's still hot creates a silkier texture, as the heat helps to emulsify the ingredients.

9. Stir in the thyme-infused cream and season the soup with additional salt and pepper to taste. It's important to season at this stage, as the flavors will have developed and you can better gauge the seasoning needed.

10. Ladle the soup into bowls and garnish with a drizzle of the thyme-infused cream and a few fresh thyme leaves. A dear friend, who's a chef, once suggested this final touch, and it's been my go-to ever since, adding both visual appeal and a burst of flavor.

Substitutions

• Heavy cream — For a lighter version, you can substitute the heavy cream with half-and-half or even whole milk. The soup will be less rich, but still delicious. I've tried this variation when catering to guests who prefer a lighter soup, and it's been well received.

• Pears — If pears are not in season, apples are a fantastic substitute. They offer a similar sweetness and cook down beautifully in the soup. I've used Honeycrisp apples in the past with great success.

Variations

• Spiced — For a spicier twist, add a pinch of cayenne pepper or a small amount of minced fresh ginger with the garlic. This adds a warm, spicy undertone that's irresistible on a cold day.

• Herbaceous — Incorporating a bouquet garni of bay leaf, sage, and rosemary during the simmering process can introduce a complex, herbaceous character to the soup.

Dietary Restrictions

• Vegan — To make this recipe vegan, replace the heavy cream with full-fat coconut milk and ensure the vegetable stock is vegan. The coconut milk adds a lovely creaminess and a hint of tropical flavor that pairs surprisingly well with the squash and pears.

Equipment

• Baking sheet

• Large pot

• Small saucepan

• Immersion blender or standard blender

• Measuring cups and spoons

• Chopping board and sharp knife

Storage and Reheating

• Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. I've found that the flavors continue to develop and meld, often resulting in an even tastier soup the next day.

• Reheat the soup on the stove over low heat, stirring occasionally. If the soup has thickened too much in the fridge, you can thin it with a little extra stock or water. Be careful not to let it boil, as this can affect the texture and flavor.

Pro Tips

• Roasting — Don't be afraid to let the edges of the squash get a deep golden color; this is where the flavor intensifies. However, keep an eye on the pears as they will cook faster and can burn if left too long.

• Blending — If using a standard blender, blend the soup in batches and never fill the blender more than halfway. Hot liquids expand when blended, and overfilling can cause the lid to pop off, leading to a potential mess and burns.

• Cream infusion — Don't let the cream come to a boil when infusing it with thyme. Gentle heat is sufficient to extract the flavors without risking the cream separating or scalding.

Butternut Squash and Pear Soup Recipe for Thanksgiving

Delight in a cozy Thanksgiving with this butternut squash and pear soup recipe, a perfect blend of autumnal flavors. Check it out!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine International

Servings 6 people

Calories 149 kcal

Equipment

• Baking sheet
• Large pot
• Small saucepan
• Immersion blender or standard blender
• Measuring cups and spoons
• Knife and cutting board

Ingredients

  

1x2x3x

• 1 large Butternut squash about 3 lbs, peeled, seeded, and cubed
• 3 medium Ripe pears peeled, cored, and cubed
• 4 cups Vegetable stock homemade or store-bought
• 1 medium Yellow onion diced
• 2 cloves Garlic minced
• ½ cup Heavy cream
• 1 tablespoon Fresh thyme plus extra for garnish
• 3 tablespoon Olive oil divided
• ½ teaspoon Ground cinnamon
• ¼ teaspoon Ground nutmeg
• 1 teaspoon Sea salt or to taste
• ½ teaspoon Freshly ground black pepper or to taste

Instructions

 

• Begin by preheating your oven to 425°F (220°C). In my early trials, I roasted the squash at a lower temperature, which resulted in less caramelization. The higher heat here is crucial for drawing out the natural sugars and enhancing the squash's flavor.
• On a large baking sheet, toss the cubed butternut squash and pears with 2 tablespoons of olive oil, cinnamon, nutmeg, salt, and pepper. Spread them in a single layer to ensure even roasting. I've found that crowding the pan steams the ingredients rather than roasting them, which can mute their flavors.
• Roast in the preheated oven for about 25 minutes, or until the edges of the squash begin to brown and the pears are tender. It's tempting to stir them frequently, but I've learned that letting them be allows for those desirable caramelized bits to form.
• While the squash and pears are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. I remember the first time I rushed this step and the onions were slightly raw, which resulted in a less harmonious blend of flavors.
• Add the minced garlic and cook for another minute until aromatic. It's crucial not to let the garlic brown, as it can become bitter and overpower the delicate sweetness of the other ingredients.
• Pour in the vegetable stock and bring to a gentle simmer. Add the roasted squash and pears to the pot, and let the mixture simmer for about 15 minutes. This step allows the flavors to meld and deepen, creating a more cohesive soup.
• In a small saucepan, gently heat the heavy cream with the tablespoon of fresh thyme leaves. Once small bubbles begin to form around the edges, remove from heat and let it steep while the soup simmers. This infuses the cream with a subtle, earthy flavor that complements the sweetness of the squash and pears beautifully.
• After the soup has simmered, remove the thyme sprigs from the cream and discard. Using an immersion blender, purée the soup directly in the pot until smooth. I've learned that blending the soup while it's still hot creates a silkier texture, as the heat helps to emulsify the ingredients.
• Stir in the thyme-infused cream and season the soup with additional salt and pepper to taste. It's important to season at this stage, as the flavors will have developed and you can better gauge the seasoning needed.
• Ladle the soup into bowls and garnish with a drizzle of the thyme-infused cream and a few fresh thyme leaves. A dear friend, who's a chef, once suggested this final touch, and it's been my go-to ever since, adding both visual appeal and a burst of flavor.

Notes

• Roasting — Don't be afraid to let the edges of the squash get a deep golden color; this is where the flavor intensifies. However, keep an eye on the pears as they will cook faster and can burn if left too long.

 

• Blending — If using a standard blender, blend the soup in batches and never fill the blender more than halfway. Hot liquids expand when blended, and overfilling can cause the lid to pop off, leading to a potential mess and burns.

 

• Cream infusion — Don't let the cream come to a boil when infusing it with thyme. Gentle heat is sufficient to extract the flavors without risking the cream separating or scalding.

Nutrition

Nutrition Facts

Butternut Squash and Pear Soup Recipe for Thanksgiving

Amount per Serving

Calories

149

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

5

g

31

%

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

2

g

Cholesterol

 

22

mg

7

%

Sodium

 

1088

mg

47

%

Potassium

 

502

mg

14

%

Carbohydrates

 

20

g

7

%

Fiber

 

3

g

13

%

Sugar

 

5

g

6

%

Protein

 

2

g

4

%

Vitamin A

 

13986

IU

280

%

Vitamin C

 

30

mg

36

%

Calcium

 

89

mg

9

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Autumn soup, Butternut squash soup, Pear soup recipe, Roasted vegetable soup, Thyme cream soup

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