Vegan Roasted Pear and Butternut Soup

March 1, 2015
Serves 6 Servings

Very hearty and delicious winter soup recipe, perfect for using up the butternut squash sitting around the kitchen.  This vegan soup is sure to warm any heart – even on the coldest days!  Makes about 6 servings.


  • 2
    Pears (Peeled, quartered and cored)
  • 2 Pounds
    Butternut Squash cut into 2 inch cubes)
  • 2
    Tomatoes Quartered
  • 1
    Large Leek (Halved lengthwise then sliced)1
  • 1 Tablespoon
    Crushed Garlic
  • 2 Tablespoons
    Olive Oil
  • 1/2 Teaspoon
  • Fresh Pepper (To taste)
  • 4 Cups
    Veggie broth
  • 1 Tablespoon
    Chopped chives (to garnish)


  1. First, you'll want to roast your veggies. Preheat your oven to about 400 F and then combine the pears, squash, tomatoes, leeks, and garlic in a shallow roasting pan. Toss with the olive oil and season with salt and pepper. Roast about 50 minutes until everything is tender and let cool.

  2. In a blender, place half of the veggie mixture and 2 cups of the stock and blend until smooth. Transfer to a large soup pan and puree the remaining veggies and stock. Add to the soup pot and season with salt and pepper. Once the soup is heated to your liking, taste and adjust seasoning if needed. Garnish with fresh chives or vegan cheese! Enjoy!


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