Butternut Squash, Pear, Leek, Carrot and Parsnip Soup is a wonderfully light and refreshing different kind of soup! Perfect for any time of year!

This soup was a favorite of my late foodie friend Marcel and now it is a favorite of ours. We have substituted apple, for the pear, and although the soup was absolutely delicious, it was like there was just something missing that you couldn’t quite put your finger on. Actually Marcel is what was missing! This soup though is absolutely amazing with either!

I don’t always add a little cream to this soup and you don’t need to either. I highly recommend tasting a little without cream and tasting a little with. Just to see which you personally prefer!

Also, make sure when you taste the soup before serving it you decide if the soup needs more hot sauce. A little makes such a huge difference.

Ingredients for Butternut Squash, Pear, Leek, Carrot and Parsnip Soup

butternut squash
pears or apples
leeks
carrots
parsnips
orange juice
lemon juice
honey
heavy or whipping cream, if desired
ginger
garlic
dry white wine
oregano
salt
pepper
hot sauce
vegetable or chicken broth

How do you make Butternut Squash, Pear, Leek, Carrot and Parsnip Soup?

Melt butter in a large pot over medium heat.

Add your prepared parsnip, carrot, leek, pear, garlic and ginger.

Cook until starting to become tender.

Do not brown the vegetables.

Add oregano, pepper, then wine and squash and stir until combined.

Add chicken stock and simmer until everything is tender.

Puree in batches in a stand mixer or use an immersion blender.

Add orange juice, lemon juice, honey, salt and hot sauce.

For serving drizzle a tablespoon of heavy cream over each serving if desired.

Other Soups to Try

Thai Carrot Ginger Soup

The Easiest Steak Soup

Slow Cooker Moroccan Tomato Soup

The Best Cream of Potato and Leek Soup

Slow Cooker Italian Hamburger Soup

Perfect Sweet Potato Soup

The Best Cream of Broccoli Soup

My Grandma’s Cream of Tomato Soup

Creamy Mushroom Soup

Marcel’s Lentil Soup

Copycat PF Changs Canada Green Veggie Soup

Butternut Squash, Pear, Leek, Carrot and Parsnip Soup

Course Soup

Cuisine American

Keyword best, butternut squash, carrot, easy, leek, parsnip, pear, soup

Ingredients

2 medium butternut squash, peeled, seeded and cubed
2 leeks, sliced
4 medium parsnip, sliced
4 medium carrots, peeled and sliced
pear, ripe, peeled and sliced or apple if you prefer
1/2 cup orange juice
1 teaspoon lemon juice
1/4 cup honey
1/4 cup heavy or whipping cream (35%)
1/4 cup ginger, fresh, minced more or less to taste
1 tablespoon garlic, minced
1/2 cup dry white wine
2 teaspoons oregano, dried more or less to taste
2 teaspoons salt more or less to taste
2 teaspoons pepper more or less to taste
dashes hot sauce to taste
6 cups chicken or vegetable broth

Instructions

Melt butter in a large pot over medium heat.
Add the prepared parsnip, carrot, leek, pear, garlic and ginger.
Cook until starting to become tender, 3-5 minutes. Do not brown your vegetables.
Add oregano, pepper, then wine and squash and stir until combined.
Add chicken stock and simmer until everything is tender, about 7-10 more minutes.
Puree in batches or with an immersion blender.
Add orange juice, lemon juice, honey, salt and hot sauce.
For serving drizzle a tablespoon of heavy cream over each serving if desired. Enjoy!