This butternut squash pear soup is a smooth, comforting dish made with roasted squash, fresh pears, and warm herbs. The vegetables are roasted until tender and lightly caramelized, then blended with broth and sage for a rich, velvety texture. The addition of lemon hummus adds a subtle creaminess and bright flavor without dairy. Easy to prepare and full of depth, this soup is perfect for a cozy meal, meal prep, or a simple, nourishing option.
A creamy, dairy-free soup made with squash, pears, and lemon hummus, perfect for a cozy meal.
Ingredients
- 2 Superfesh Growers' pears
- 10 ounces frozen cubed butternut squash
- 1 tablespoon green goddess spices
- ½ white onion
- olive oil
- 2 cups no-chicken broth
- ½ lemon hummus
- ½ tablespoon fresh sage, chopped
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Directions
- Place your fruits and vegetables on a baking sheet, drizzle with olive oil, and season with green goddess spices.
- Roast them for 20 minutes at 400°F.
- Once they are done roasting, transfer them into a high-speed blender.
- Blend with the no-chicken broth, fresh sage, sea salt, black pepper, and garlic powder.
- Transfer over into a stockpot.
- Stir and add in the lemon hummus.
- Bring it to a boil.
- Let it cool and serve.
- ENJOY!
- OPTIONAL- Served with sourdough bread and melted provolone cheese on top.
