I’ve had this recipe around for years – it was originally discovered through Weight Watchers. I posted it on an old blog, but realized that I have since made adjustments to it. It makes a nice side dish in the Fall & Winter, but you can make it any time of year by using frozen squash and canned pears. And the best part? This squash soup completely fits in with Whole 30, which was a win for us and we enjoyed some in our last round of Whole 30.

It really helps if you have an immersion blender so you can blend the soup (carefully, of course!) right in the pot. But if you don’t have one, then cool the soup slightly and use a blender, working in batches. Then pour the soup back into the pot and reheat.

squash soupButternut Squash and Pear Soup

1 bag/box frozen butternut squash (or 1 roasted butternut squash, with pulp scooped out)
1 teaspoon olive oil
1 small onion, chopped
1 garlic clove, chopped
2 cups chicken broth (If doing Whole 30, make sure ingredients are compliant. Can also use vegetable broth.)
1 large, ripe pear, pared, cored, and diced (or 1 small can of pears, drained, and diced)
Salt and pepper, to taste

In a large saucepan, heat oil. Add onion and garlic and cook over medium heat until soft, about 5 minutes. Add chicken broth, pear chunks, and squash pulp. Bring to a boil. Reduce heat and simmer until pear is soft, about 5-10 minutes.

Turn heat off and carefully blend with immersion blender until soup is completely pureed (or use blender). Add salt and pepper, to taste. Serve hot. Makes about 4 small servings.

squash soup

If you enjoy this squash soup and want more Whole 30-compliant recipes, check out some of my fave Whole 30 foods and recipes.

Do you have a fave side dish soup? Have you had squash soup before? Let me know in the comments!

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