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Red Pear & Squash Soup


  • 1 large onion, chopped
  • 2 tbsp coconut oil or avocado oil
  • 1 lb butternut squash, peeled and cubed (about 5 1/2-6 cups)
  • 4 cups vegetable stock
  • 1 large pear, chopped
  • salt and freshly ground pepper
  • pinch of cayenne pepper
  • minced pear, for garnish (optional)


  • Using a three-quart saucepan, melt coconut oil over medium heat.
  • Add onions and sautée until translucent.
  • Add squash, a pinch of salt, pepper, and cayenne.
  • Cover all ingredients with stock.
  • Bring to a simmer and add pears.
  • Cook for 15-20 minutes, or until the squash is tender.
  • Remove the soup from the heat and, using an immersion blender, puree until smooth.
  • Add more salt and pepper, to taste.
  • Garnish with some minced pear – not only does it look pretty, but it’s a nice texture contrast with the smooth soup.
  • Top with chopped parsley or chives.