You are here

Butternut Squash and Pear Soup Recipe

Rich in vitamin C and carotenoids, this soup is an excellent choice for giving your immune system a lift. It's also rich in a phytonutrient (beta-cryptoxanthin) that is thought to be particularly good for promoting healthy lungs.

With a little ginger and cinnamon in the mix, this restaurant-quality soup serves as a true health tonic.


1 butternut squash - peeled, seeded, and roughly chopped
1 yam or sweet potato, peeled and roughly chopped
2 pears (bosc works well), cored and roughly chopped (not overly ripe)
1 onion, peeled and chopped
1/2 cup coconut milk
6.5 cups vegetable broth
1 cinnamon stick
1/2 to 1 inch ginger root, peeled and minced
1 tablespoon extra-virgin olive oil
Sea salt and pepper


1. Combine squash, sweet potato, cinnamon stick, and ginger in a soup pot. Add 6 cups vegetable broth (save 1/2 cup for later), bring to a boil, then reduce to a simmer.

2. While vegetables are simmering in soup pot, cook onions in olive oil in a pan over medium heat - about 5 minutes or until caramelized.

3. Add chopped pears and 1/2 cup vegetable broth to onions. Cook for about 5 minutes, or until broth is reduced; then add pears and onions to soup pot.

4. When squash and sweet potatoes are tender (takes about 25 - 30 minutes), add coconut milk. Remove from heat and take out cinnamon stick.

5. Use a food processor, strong blender, or a hand-held blender to blend all ingredients together until smooth. If you use a food processor or blender, you may have to do this in batches.

6. Add sea salt and pepper, to taste.

Enjoy this delicious butternut squash and pear soup on its own, or with any side or main dish. As with most soups, this one combines well with creamy avocado slices.

For a pictorial of this recipe, click here:

Soup to Nourish Your Immune System


Join more than 80,000 readers worldwide who receive Dr. Ben Kim's free newsletter

Receive simple suggestions to measurably improve your health and mobility, plus alerts on specials and giveaways at our catalogue

Please Rate This

Your rating: None Average: 4.5 (35 votes)
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
Enter the characters shown in the image.


Dear Dr. Ben Kim,

Thank you so much for posting these amazing soup recipes!
I've been trying some of them, I'm a kind of soup addicted, since in my home country (Portugal) we eat soup at the two main meals: lunch and dinner. There is, always, a pot of soup in a Portuguese home. Since I moved in to the United States, I had to adjust my schedules and I'm eating soup at the breakfast and dinner times, soup is always present in my diet.
This one caught my eye because of the ingredients and is my favorite!
In the night that I made it, I simply couldn't stop eating it! Delicious! so creamy, so tasteful!
My next try will be the carrot ginger :)
(the roasted cauliflower soup was a good one too!)

Best wishes,

I am really looking forward to making this soup; it sounds absolutely divine. But equally important is that I want to take this opportunity to thank you for being you and all that do you and all the wonder filled gifts you have given to us, we the people of planet Earth. Your information is so helpful and your pictorial recipes are a real joy.

Ditto for pix of your exercises.

I can not recall now how I came to know of you in the first place; what I do know is that it has been quite some time now and I have never been disappointed in your newsletters and really look forward to them.

I'm probably old enough to be your grandmother. I've had a few teachers in my life span and one of the masters for me was Dr. Richard Hittleman. In my mind's eye you are in his league.

You are much loved by all of my children as well; they enjoy your recipes and often when they hit the door ask me what's Doc Kim got cookin' in his pots these days?

Phyllis in Newport WA USA