Butternut Squash & Pear Soup

This is hands down, the best butternut squash soup! It pairs perfectly with open-faced brie grilled cheese on a baguette. I also topped mine off with a drizzle of cream, just to add a bit of decadence. Another thing I love about this soup is that it freezes well, so I always make a double batch.



1 cup of chopped yellow onion

1 butternut squash, cleaned & cut in 1/2 in. cubes

3 medium Bosc or Anjou pears, peeled, cored, & cut into chunks

32 oz. chicken stock (you can also use vegetable stock)

2 tbsp. of coconut oil

1 tbsp. fresh thyme

salt & pepper to taste


  1. Heat oil on medium heat in a large stock pot.
  2. Add onions & squash and cook covered, stirring occasionally for 10 min.
  3. Add pears, stock, & thyme. Bring to a boil.
  4. Reduce heat to low and simmer for 25 min. until squash and pears are soft.
  5. Puree until smooth. (I use a hand-blender)
  6. Season to taste with salt & pepper or drizzle some light cream on top.

*** Serving suggestion– serve with a toasted baguette topped with melted Brie.

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