Butternut squash, pear and ginger soup

After the glorious sunshine we have all been enjoying in September it hardly seems like it’s time to
get back into soup making, but the wealth of beautiful produce available at this time of the year is a
perfect way to make the most of what is on offer.

In season right now we have butternut squash, pumpkin, leeks, potatoes, apples and figs not to mention the Autumn fruiting raspberries that I have growing at my allotment! It is Harvest time. For me, a good chance to get cracking with my favourite lunchtime meal…a hearty warming soup. If I get a chance, I try to serve this with home-made soda bread or some easy cheese scones, Delicious!

Butternut squash, pear and ginger soup

  • serves 1 family


  • Olive oil
  • 1 onion or 1 leek chopped roughly
  • 1 inch piece of Ginger peeled and finely chopped
  • 1 butternut squash peeled, de-seeded and cut into cubes
  • 1 large pear peeled, de-pipped and cut into chunks
  • 1/4 tsp turmeric
  • 600ml vegetable stock
  • coriander, red chilli, natural yoghurt for garnish (optional)


  1. Fry the onion/leek in a little olive oil in a saucepan for 2 minutes.
  2. Add in the prepared butternut squash, pear, turmeric and ginger and fry for a couple more minutes.
  3. Pour in the prepared vegetable stock ( cubes or powder are fine).
  4. Bring to the boil and simmer for 15 to 20 minutes.
  5. Remove from the heat and blend the soup into a smooth purée.
  6. Return to the heat to warm through before serving.

I like to garnish this soup with coriander. Sometimes I like to add a little chopped red chilli and a swirl of natural yoghurt. You could replace the butternut squash with pumpkin and the pear with an apple if you like. A perfect harvest time treat!

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