Butternut Squash-Bartlett Pear Soup Recipe | Vegetarian Times Skip to main content

Butternut Squash-Bartlett Pear Soup

Chef Bryant Terry came up with this recipe during a cooking demonstration in Memphis, Tenn. "I went to the market and saw these beautiful squash and juicy pears," he explains. "With some crusty bread, you can actually make a meal out of it."



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3 Tbs. olive oil
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2 medium leeks, white and tender green parts finely chopped (3 cups)
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1 small butternut squash, peeled and cut into 1-inch pieces (2 lb.)
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3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (1½ lb.)
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5 cups low-sodium vegetable broth
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1 14-oz. can light coconut milk
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1 tsp. chopped fresh thyme


1. Heat oil in saucepan over medium-low heat. Add leeks, and cook 10 minutes, or until soft, stirring often.

2. Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork-tender.

3. Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Season with salt and white pepper, if desired. Serve garnished with pumpkin seeds, if using.

Nutrition Information: 

3 g
Total Fat: 
13 g
Saturated Fat: 
5 g
37 g
0 mg
138 mg
8 g
15 g
Serves 6

Comments on this Recipe

This was a huge hit with a room full of meat eaters. I did add a can of white beans and agreed that it needed a little something - I added curry powder and cinnamon.

With the Coconut milk, this soup is DEEEEElicious! It's a wonderful twist on the regular old Squash soup I've been making for years!

I only had regular veggie broth, so I cut that back to 4 cups (one box) to keep the sodium down. I added salt and pepper to taste when done per the recipe. Still it lacked something for me. So I added a little cumin (not over 1/4 tsp.) at the end and it really brought together this soup for me.

ABSOLUTELY Delish! I've been looking for a good butternut squash soup recipe and this one was PERFECT! Even my hubby -who isn't a big pear or butternut squash fan- enjoyed it. Very easy to make. We will be making this again!

try adding a little cinnamon, that made all the difference to get my kids to like it

Outstanding. I am a new to no - meat eating. I have found that the diversity and flavor of this soup very satisfying. It has been six weeks since I have eaten meat and have not missed it at all!

Absolutely delicious. All our guests enjoyed this soup. I added only half the amount of coconut milk to reduce the number of calories and it still tasted wonderfully delicious.

Yummm!!! We loved this dish! Had a side salad and it was so filling!!!

Wow!!! This soup is knockout! Definitely will be repeating this one on a regular basis.

I add a couple tablespoons of curry powder to the leeks and it brings the soup to a whole new level! Curry works perfectly w/ the coconut milk!

Made this soup many times Love Love Love it!!

Wow! I made it for dinner tonight and received rave reviews. Coupled it with mini veggie pizzas. Plenty filling and delicious. Happy we have leftovers.

Mmmmm. If you want many more health benefits from the potentially awesome soup, try blending the ingredients without cooking them first and then warming up to hot (but not boiled). Consider using a small amount of coconut oil (usually in semi-solid form at room temp) rather than the "milk," since that is processed and usually has added sugar. Add shredded coconut and goji berries to the pumpkin seeds for more flavor and color. I do believe that cinnamon and a little ginger (raw blended in or powdered) would also complement (and help digest!). Now, you've got yourself a powerfully nutritious and delicious soup!

It was pretty good but we felt like it needed a little something extra.. we did add some cumin, cinnamon, & curry powder. Still could have used something more..hmmm..

I have been making this for many years I did change it a bit, I used onion instead of leeks, I also used some molasses for sweetner, and I used almond/soy milk at the table. Every time I brought this to dinner everyone raved about it, when I served it to guests I strained it but otherwise I ate it with the pulp at home. This sounds weird but it is wonderful.

The perfect meal for this queen. I was watching a classic movie online "The Day Time Wife," (1939), which soup was being served for dinner. I love soups garnished with Lacinato Kale, roasted pumpkin seeds, and Butternut squash seeds. Looking, waiting, and wondering about a asparagus soup.

Has anyone tried freezing this decicious soup?

Just made this for Thanksgiving. It is awesome! Don't use watered down lite coconut milk. Use the regular coconut milk.

VEGAN but keep the Sodium under 100 m. anything higher isn't worth the time to prepare it -

Mmmmmmm. This was great, Added a bit of cumin, curry and pepper.

Sounds great!

I have not tried this one but it looks good.

It would be great to know fiber, calorie and far grams. Thank you.

Great soup! I didn't put the whole can of coconut milk (not low fat) because with only 1/3 in, it was already starting to hide the rest of the delicious flavours! I also added curry (powder and red curry paste), which was a great addition :)

I'd roast the squash and pears as opposed to sauteeing. It will give a deeper, sweeter flavor.