Butternut Squash and Pear Soup Recipe

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Butternut Squash and Pear Soup
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  1. Heat oil on medium heat in Dutch oven or soup pot.
  2. Gently sauté onions until softened—about 5 minutes.
  3. Add curry powder and stir, sautéing for 1 minute.
  4. Add butternut squash and pear pieces.
  5. Sauté for 3-4 minutes.
  6. Pour in chicken broth and bring to a boil.
  7. Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender.
  8. Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 126.13 Kcal (528 kJ)
Calories from fat 27.24 Kcal
% Daily Value*
Total Fat 3.03g 5%
Sodium 163.95mg 7%
Potassium 380.78mg 8%
Total Carbs 23.69g 8%
Sugars 8.51g 34%
Dietary Fiber 4.16g 17%
Protein 2.54g 5%
Vitamin C 20.2mg 34%
Vitamin A 0.8mg 25%
Iron 1.1mg 6%
Calcium 80.3mg 8%
Amount Per 100 g
Calories 41.79 Kcal (175 kJ)
Calories from fat 9.03 Kcal
% Daily Value*
Total Fat 1g 5%
Sodium 54.32mg 7%
Potassium 126.16mg 8%
Total Carbs 7.85g 8%
Sugars 2.82g 34%
Dietary Fiber 1.38g 17%
Protein 0.84g 5%
Vitamin C 6.7mg 34%
Vitamin A 0.3mg 25%
Iron 0.4mg 6%
Calcium 26.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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