Roasted Pear-Butternut Squash Soup

Seasonal eating (eating the fresh fruits and vegetables that are harvested in a particular season) is all the rage—and for good reason: it’s healthier, tastier and better for the planet.

Pears, in season from August to December, are high in vitamin C and fiber—and even have a gram of protein. Not bad for a fruit, eh?

Part of the winter squash family, butternut squash is harvest in the fall and lasts through the winter and is a good source of niacin, folate, calcium, magnesium, thiamine, potassium and vitamins A, C and E.

This savory soup captures the tastes of the season and the rich vitamins and minerals that come along with them.


  • 2 ripe pears, peeled, quartered and cored
  • 2 lbs. butternut squash, peeled, seeded and cut into 2-inch chunks
  • 2 medium tomatoes, cored and quartered
  • 1 large leek, halved lengthwise and sliced
  • 2 cloves garlic, crushed
  • 2 tbs. olive oil
  • 4 cups vegetable broth or reduced-sodium chicken broth, divided
  • 2/3 cup crumbled low-fat blue cheese
  • 1 tbs. thinly sliced fresh chives or scallion greens


Preheat oven to 400 degrees.

Combine pears, squash, tomatoes, leek, garlic, oil in a large bowl and toss to coat.

Spread vegetable mixture evenly on a large rimmed baking sheet.

Roast, stirring occasionally, until the vegetables are tender—about 40 to 55 minutes.

Let cool slightly.

Place half the vegetables and two cups of broth in a blender; puree until smooth.

Transfer blended vegetables to a large sauce pan.

Puree the remaining vegetables and two cups of broth and then add to the mixture to the pan.

Cook soup over medium-low heat, stirring until hot—for about 10 minutes.

Divide among six bowls and garnish with cheese and chives (or scallion greens).

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