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!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

182.5 calories; protein 3.4g 7% DV; carbohydrates 30.7g 10% DV; fat 6.4g 10% DV; cholesterol 16.5mg 6% DV; sodium 531.9mg 21% DV. Full Nutrition