Butternut Squash & Pear Soup

Servings: 6-8



  • 1 Medium Butternut Squash, cut in half & quartered
  • *2 Ripe Pears, Peeled & halved (deseeded)
  • 1 Onion, medium diced
  • 1⁄2 tsp Kosher Salt
  • 2 TBSP Coconut Oil
  • **2 Cups Chicken or Vegetable Stock
  • 1 14 oz Can Full-Fat Coconut Milk
  • 2 TBSP Suburban Curry
  • ***Roasted Pumpkin Seeds for Garnish
  • ****1-2 TBSP Honey

Optional: Only if pears and butternut squash aren't ripe enough.

Butternut Squash & Pear Soup

Notes* You will need to pull pears from the oven after 2-25 minutes or until softened. Alternatively, you can small-dice and sauté with the onions until softened. **I like my soup a little thicker, but you can thin out slightly by adding a little more stock.


Step 1:

Preheat oven to 400 degrees F. In a sheet pan, place squash & pear with a splash of oil to prevent sticking. 

Roast for 1 hour, ensuring to flip a few times during roasting.

Step 2:

Allow squash to cool slightly before scooping out the flesh with a spoon.

Step 3:

In a soup pot, sauté onions in coconut oil with salt until translucent.

Step 4:

Add squash, chopped pears and stock. Bring to a boil.

Step 5:

Shut off heat and run mixture through blender until smooth, working in two batches.

Step 6:

Add back to soup pot and simmer over medium heat. Add coconut milk and 2 TBSP Suburban Curry Blend. You may add more stock here to adjust desired thickness.

Step 7:

Top with pumpkin seeds and drizzle with coconut milk for optional garnish.