Yield
6 servings (serving size: 1 1/3 cups)

Save time and buy squash that's already peeled and cut up. Prep: 15 minutes; Cook: 25 minutes.

How to Make It

Step 1

Heat oil in a Dutch oven over medium heat. Add onion; cook, stirring, 5 minutes, or until softened. Stir in next 8 ingredients (through black pep-per), and bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes, until squash is very soft.

Step 2

Puree soup in batches in a blender. Serve hot, garnished with chives.

Ratings & Reviews

Momofciscokid's Review

Momofciscokid
November 19, 2010
Love this. Simple and comforting. Serve it for lunch with grilled cheese.

Chiccook's Review

maryfsu1
February 28, 2009
This recipe is sooo good. I've been making this every winter since the recipe came out in 2005. I love to freeze some in portion controlled containers for lunch too.

maryfsu1's Review

Chiccook
November 16, 2008
this was okay. It did not have a lot of flavor. i couldn't taste the pears. i will not make this again. i am still on the hunt for a great butternut squash soup.

jbainbridge12's Review

jbainbridge12
November 11, 2008
I've tried MANY butternut squash soup recipes and this one is awesome. Easy and VERY tasty!