pear apple butternut soup

by jani on October 29, 2012

Near our home in Utah is a wonderful restaurant called the Blue Lemon. We have always loved their Butternut Soup –  it has just the right combinations of flavors. I didn’t think there could be an equal if not better tasting soup. That is, until HB started experimenting… I love it when he experiments! Anyway, this is truly one of the best-ever butternut soup recipes I’ve ever had!


  • 1/4 cup unsalted butter

  • 2 large Granny Smith apples, peeled, cored and diced

  • 1 or 2 onions, diced, to taste

  • 3 large or 4 medium butternut squashes, peeled, halved lengthwise and seeds removed, diced into 1-inch cubes

  • 2 pears, skinned, seeded and quartered

  • 1 tsp allspice, ground

  • 1/2 cup brown sugar (or to taste)

  • 2 tsp nutmeg, ground 

  • 2 tsp cinnamon, ground

  • 1 tsp turmeric

  • 2 tsp ginger paste

  • 3 qts chicken stock

  • 1 cup half and half

  • Salt and freshly ground pepper, to taste

Melt the butter in a large pot over medium heat. Add the diced onions, cook until tender, about 10 minutes. Stir in the spices, cook for 1 minute, and then add the squash, pears, brown sugar and chicken stock. Bring to a boil, reduce heat and simmer, uncovered, until the squash is tender, about 30 minutes. Add half and half, purée and serve. Add additional stock if necessary, to desired thickness. Season with salt and freshly ground pepper. Refrigerate or freeze any leftovers.

Serves 6 to 8

Adding the Fresh Gourmet Honey Roasted Sliced Almonds gave just the right crunch to this velvety textured soup.

This is such an easy soup to make and so worth the effort. It’s my new fall favorite! And besides, soup is a comfort food. You can curl up in a snuggly blanket by the fire with a good book or enjoy your favorite TV show and just indulge in this savory and filling meal.

I’d love to hear back if you are a fan of butternut soup – or if like me, you’re a lover of  a warm bowl on a cold afternoon.