Butternut Squash and Pear Soup Recipe


Delicious and nutritious winter squash is the star here and pairs beautifully with the sweet pear and fragrant rosemary. The orange zest adds a nice bright note to this classic winter soup that’s easy to make and sure to please. Versatile Cook’s Delight® Vegetable Soup Base enhances the delicate flavor of this soup recipe. 

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This Recipe Is:
10-12 Lunch Gluten Free, Vegetarian, Vegan Cook’s Delight® Simply Vegan Vegetable Soup Base VG-837


  • 2 tsp olive oil
  • 1 sweet onion - diced
  • 1 butternut squash - peeled and sliced
  • 2 large pears (peeled
  • cored and sliced)
  • 1 Tbsp fresh rosemary
  • 6 cups Cook’s Delight® Vegan Vegetable Stock or Cook’s Delight® Organic Vegetable Stock (to make soup stock
  • combine 1/2 – 3/4 tsp Cook’s Delight® soup base per 1 cup of hot water)
  • 2-3 tsp orange zest
  • pepper

Suggested Products

Cook’s Delight® Vegan Vegetable Soup Base

Cook’s Delight® Organic Vegetable Soup Base

Step 1

1. Drizzle the squash with olive oil and season with salt and pepper. Roast at 375 degrees for 25 minutes, or until squash is tender.

Step 2

2. Heat 2 tsp olive oil in a stock pot and sauté the sweet onion until translucent, add the pear and sauté until onion turns golden.

Step 3

3. Add the remaining ingredients along with the squash and bring to boil. Reduce to a simmer for 25 minutes.

Step 4

4. Puree with an immersion blender or transfer in batches to a blender or food processor.

Step 5

5. Garnish with fresh rosemary.

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