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
Slow Cooker Moroccan Tomato Soup
The Best Cream of Potato and Leek Soup
Slow Cooker Italian Hamburger Soup
The Best Cream of Broccoli Soup
My Grandma’s Cream of Tomato Soup
Copycat PF Changs Canada Green Veggie Soup
Butternut Squash, Pear, Leek, Carrot and Parsnip Soup
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
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!
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