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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Butternut Squash and Pear Soup

Tags:butternut, squash, soup, fall soup

Serving Size:Serves 4-6


  • 4 Tablespoons butter
  • 2 medium onions, diced
  • 1 medium butternut squash peeled. seeded and cut into 1 inch pieces
  • 4 pears, peeled and chopped into roughly 1 inch pieces
  • 1 quart low sodium chicken stock or enough to cover
  • 1 rosemary sprig
  • heavy cream
  • salt, freshly ground black pepper and granulated sugar



A different take on traditional squash soup with the addition of another fall classic: pears.


In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat. Pour in the stock, enough to submerge solids. Add spring of rosemary and bring to a simmer. 

Cook until squash is fork tender, about 15 to 18 minutes. Remove rosemary. Puree with immersion blender or in batches in blender. Add a touch of cream and season to taste.
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