Roasted Butternut Squash & Pear Soup for Chilly Days February 5, 2026 Pears bring a mellow sweetness and soft, buttery texture that make them a comforting winter fruit. They’re easy to enjoy fresh, and they develop even more flavor when cooked, adding gentle sweetness to both sweet and savory dishes. This month, try them in our featured recipe: roasted butternut squash and pear soup. It’s smooth, cozy and perfect for chilly days. Look for fresh pears year-round in the produce aisle and find locally grown pears at farmers markets from late summer into early winter. Prep Time: 10 minutes Cook Time: 35 minutes Servings: 4 Ingredients 1 small butternut squash, peeled and cubed (about 6 cups) 1 tablespoon olive oil 1 to 2 pears, ripe Bartlett or Bosc 3 cloves garlic 3 cups low-sodium vegetable broth 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon Salt and pepper to taste Optional toppings: Pumpkin seeds, sourdough bread, sour cream Directions Preheat the oven to 400 degrees Fahrenheit. Peel the butternut squash with a vegetable peeler. Remove the seeds and cut the squash into 1-inch cubes. Place the cubed squash on a baking sheet and toss with olive oil, salt and pepper. Roast for 30 minutes, stirring halfway. Note: Some stores carry precut butternut squash seasonally. While the squash cooks, slice the pears in half and peel the garlic cloves. Place them on a separate baking sheet and cook for 20 minutes. Remove everything from the oven and add the vegetable broth, roasted squash, pears, garlic, ginger and cinnamon to a blender. Blend for a couple of minutes until smooth. If using an immersion blender, add the ingredients into a soup pot and blend. Pour the blended mixture into a soup pot and cook over medium-low heat until it begins to simmer. Remove from the heat and add salt and pepper to taste. Add your optional toppings and enjoy!
