Tuesday, May 1, 2018

Butternut Squash, Red D’Anjou Pear & Ginger Soup Vegan Recipe!

Tangy Creamy Butternut Squash, 
Red D ‘Anjou Pear and Ginger Soup
Pic. 6

Pic. 5

Pic. 4

Pic. 3 

Pic. 2

Pic. 1

Greetings Soup Lovers! 

The beauty of homemade soups is that you can play around with the Ingredients to your liking. I use a varieties of seasonal vegetables and fruits when making soups!  

You can enjoy this delicious Tangy Creamy Butternut Squash, Red D ‘Anjou Pear and Ginger Soup hot or cold. In this recipe, pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a beautiful garnish of crushed pistachios and a drizzle of olive oil. The flavor is amazing!

Ingredients (serving size 4):

2 cups butternut squash 

1 cup d'anjou red pears 

1 tbsp. Meyer lemon juice & a few Meyer lemon rinds

1 tbsp. grated fresh ginger 

1 cup oath milk 


1. Cut butternut squash in half, remove seeds, peel skins and chop into small cubes (alternatively you can use store bought frozen cubed butternut squash, but thaw them first before roasting).

2. Cut pears  in half, remove core and chop into small cubes 

3. Roast butternut squash and pear with olive oil and sea salt at 400 for 20 minutes, pic.1 

4. Place butternut squash, pears, Meyer lemon juice & rinds and ginger in food processor, pic. 2

7. Process all ingredients until they are pureed, pic. 3

8. Add oath milk, pic. 4 and process again until creamy, pic. 5

9. Place soup in a bowl and garnish with crushed pistachios and a drizzle of olive oil, pic 6.

10. You can enjoy this soup cold or hot (warm up the soup in a saucepan for a few minutes).


Chef Ellie Lavender 

Vegan Mediterranean Personal Chef

Culinary & Wine Pairing Instructor

Lavender Design + Cuisine


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