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    Home » Recipes » Soups and Stews

    Butternut Squash, Pear, Leek, Carrot and Parsnip Soup

    Published: Sep 23, 2016 · Modified: Dec 8, 2024 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    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. 

    What To Serve With Butternut Squash, Pear, Leek, Carrot and Parsnip Soup

    A soup as amazing as this deserves a side dish that is out of this world good. I'll bet that the perfect side that will suit your fancy will be found in this list of side dishes that Ken and I have created for you.

    And, if you serve this soup with the oh so tasty wonton crisps, you'll have others singing your praises...telling people that your the best chef they've ever met!

    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

    Red Cabbage Soup

    Soup pairs well with so many different sides. Find the perfect one for you and your family at What to Serve With French Onion Soup.

    Butternut Squash, Pear, Leek, Carrot and Parsnip Soup.

    Butternut Squash, Pear, Leek, Carrot and Parsnip Soup

    Karin and Ken
    Butternut Squash, Pear, Leek, Carrot and Parsnip Soup is a wonderfully light and refreshing different kind of soup! Perfect for any time of year!
    Print Recipe Pin Recipe
    Course Soup
    Cuisine American

    Equipment

    • saucepan

    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
    • ½ cup orange juice
    • 1 teaspoon lemon juice
    • ¼ cup honey
    • ¼ cup heavy or whipping cream (35%)
    • ¼ cup ginger, fresh, minced more or less to taste
    • 1 tablespoon garlic, minced
    • ½ 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
    Get Recipe Ingredients

    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!

    Notes

    Are you looking for the perfect side dish to go with this oh so tasty soup? If so, you've come to the right place. Ken and I have compiled a list of what you can serve with this soup that will just blow your mind. Then top off your soup with these crunchy and delicious wonton crisps and you'll have the meal of your lifetime. I kid you not...your meal will be just that good!
    What to Serve With French Onion Soup will give you many side dish ideas.
    Keyword best, butternut squash, carrot, easy, leek, parsnip, pear, soup
    Tried this recipe?Let us know how it was!
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    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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