This recipe hits the spot for me any cold night. It makes a lot, so I pull it out for dinner parties too and it's yet to go over poorly. Feel free to experiment. I go by my mother's philosophy of using what's in your pantry, so throw some different stuff in there if you want!

20 mins
45 mins
1 hr 5 mins
Max Servings:



  • Heat butter and olive oil in a large pot over medium heat. Add butternut squash, potatoes, onion, carrot, celery, and garlic; cook and stir until evenly coated and warmed through, about 10 minutes.

  • Pour enough chicken broth into the pot to cover the butternut squash mixture. Cook for 10 minutes. Add pear; simmer until potatoes are soft, about 30 minutes. Season with ginger, cayenne pepper, allspice, nutmeg, salt, and pepper.

  • Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.

  • Stir heavy cream into the blended soup. Cook until heated through, 5 to 10 minutes.

Nutrition Facts

182.46 calories; 3.41 g protein; 30.67 g carbohydrates; 4.96 g dietary-fiber; 6.88 g sugars; 6.4 g fat; 2.93 g saturated-fat; 16.51 mg cholesterol; 15271 IU vitamin-a-iu; 2.93 mg niacin-equivalents; 0.4 mg vitamin-b6; 40.08 mg vitamin-c; 51.03 mcg folate; 84.04 mg calcium; 1.44 mg iron; 61.04 mg magnesium; 769.53 mg potassium; 531.85 mg sodium; 0.2 mg thiamin; 57.63 calories-from-fat; 63 percent-of-calories-from-carbs; 29 percent-of-calories-from-fat; 7 percent-of-calories-from-protein; 13 percent-of-calories-from-sat-fat