It’s soup season! Warm up with this Pear and Butternut Squash Soup recipe from Jessica Merchant, blogger of How Sweet It Is.

We’re in the deep heart of soup season and I couldn’t be more thrilled. We’re also still in the thick of squash season, which makes me even happier.

Because for me, butternut squash season lasts all winter long.

Pear & Butternut Squash Soup Recipe

I know that many people consider butternut squash just a fall vegetable and only make dishes with it before the holidays, but not me. I’m a butternut loving freak from September through March. Sometimes even in April! Wild and crazy things happen in this kitchen as you can tell.

One of my favorite things about squash is that it can take on both sweet and savory flavors. I love to combine it with things like caramelized onions and spicy garlic sauce, to mix it with tons of cheese, or even top it with a casserole of sugary candied pecans. I knew if I cooked some squash down until tender— with a few chopped Royal Riviera Pears—that the result would be a delicious sweet and savory soup!

Not only is this butternut squash soup ridiculously silky and delicious, it could not be easier. You throw everything in the slow cooker and let it go for a few hours. The squash and pear cubes break down into the broth and with one simple blend, you have silky, melt-in-your-mouth soup. What makes it even better is a small pour of cream to give it some richness.

A few more drops of cream on top with some super thinly sliced scallions make it the perfect winter meal.

Creamy Pear and Butternut Squash Soup

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Servings 4


  • 2 tablespoons olive oil
  • 2 shallots (diced)
  • 1-2 garlic cloves (minced)
  • 4 cups butternut squash cubes
  • 1 ½ cups Royal Riviera Pear cubes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 cups low-sodium vegetable stock
  • cup heavy cream (plus extra for drizzling)
  • 2 green onions (thinly sliced)


  • Add the olive oil, shallots, garlic, squash and pear cubes in the crock of your slow cooker. Toss with the salt and the pepper.
  • Add the stock and cover, cooking on low for 4 to 6 hours, until the pears and squash are super tender.
  • Take an immersion blender and gently blend the contents of the soup until creamy and pureed. If you don’t have an immersion blender, carefully scoop the contents into a blender and blend until pureed.
  • Keep the soup on the warm setting and stir in the cream. Taste and season additionally if desired. You might want a little more salt or pepper!
  • To serve, ladle into bowls and drizzle with an extra drop of cream. Top with the sliced green onions and serve.
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Jessica Merchant is a full-time recipe developer and food writer who is intensely passionate about food and writing, and loves to share her food through her blog How Sweet Eats. Bacon makes her beam. Chocolate makes her shout from the rooftops with joy. Vegetables are her biggest frenemy (her perfect world would include none of them).

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