Go Back

Creamy butternut, squash, pear & ginger soup

This recipe is an easy meal made from simple ingredients and perfect for chilly evenings and meal-prep!
Prep Time 10 mins
Cook Time 1 hr 2 mins
Total Time 1 hr 12 mins
Course Main Course
Servings 4 people


  • Large Baking Pan, Dutch Oven or Heavy Base Pot


  • 1 med butternut pumpkin chopped into cubes
  • 3 yellow/gold squash* chopped into wedges
  • 1 large onion cut into wedges
  • 4 cloves garlic whole (peeled)
  • 2 large pears cored, sliced into wedges
  • 1 tsp turmeric powder
  • 2 tbsp ginger grated
  • 3 tbsp coconut oil** melted for easy use
  • 3 ½ cups vegetable stock low sodium
  • salt and pepper to taste
  • herbs or seeds to garnish


  • Pre-heat oven to 200° while you chop all your vegetables and fruit ***°
  • Line large baking pan with baking paper
  • Toss vegetables and fruit in coconut oil with salt and pepper to your liking
  • Place vegetables in ban and roast for 30 min or until tender. NOT crisp!
  • Add stock to pot with roasted vegetables, fruit, ginger and turmeric. Bring to the boil, reduce and simmer for 20 min.
  • Once cooked, blend ingrediants, add salt and pepper to taste. Garnish with herbs and nuts, bon appétit!!


*Omit if you don't have yellow squash or substitute with carrot or zucchini or sweet potato
**You can use your preferred oil
***Reduce heat to 180 if you have a strong oven