By Chef Kim Baretta

This soup is so quick and easy and it’s absolutely delicious.  It was in a Halloween magazine but can be served all winter long.  It is great in that it has no dairy.  It also freezes well.

Makes 8 cups


2 Tablespoon olive oil

1 chopped onion

1 Tablespoon grated ginger

1 large butternut squash, peeled, seeded and cut into chunks

2 ripe pears, peeled, cored and chopped

4 cups low sodium chicken broth

salt and pepper to taste

pinch of cinnamon

Toasted pumpkin seeds/pepitas to garnish



Sautee the chopped onion and grated ginger in oil in a large pot until onion is tender, translucent, but not browned.

Add the squash.

Add the pears.

Add the chicken broth.

Bring to a boil.

Cover, reduce heat and simmer 15 minutes until squash is tender.

Cool slightly, then puree until smooth.

Season with salt, pepper and a pinch of cinnamon.

Garnish with toasted pumpkin seeds.

2 replies
  1. Ellen
    Ellen says:

    This squash soup is the best I have ever tasted. I came to the website to get the recipe, and saw the shrimp/mango recipe which sounds amazing. Going to try that also.


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