Roasted Butternut soup with Pears

Smooth and slightly sweet with a rich, roasted flavour. This butternut soup with pears served with Gorgonzola toast is the perfect lazy Winter supper.
Course Gluten free, Low Carb, Soup, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6
Author Alida Ryder


For the roasted butternut & pears

  • 2 medium butternuts peeled, de-seeded and chopped into large chunks (approximately 2 big handfuls)
  • 4 pears peeled, cored and chopped into chunks
  • 2 tbsp olive oil
  • 1 tsp salt

for the soup

  • 1 tbsp butter
  • splash of olive oil
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 bay leaf
  • 2-2.5 l vegetable stock
  • 100 ml cream
  • salt & pepper to taste
  • 1 for the Gorgonzola toasts
  • 100 g Gorgonzola
  • 50 ml cream
  • ciabatta toasted


  • Pre-heat the oven to 200°c.
  • Place the butternut and pears in a large roasting tray and drizzle with olive oil. Season with salt and toss to coat the butternut and pears in the olive oil.
  • Place in the oven and allow to roast for 30-45 minutes until the butternut and pears are cooked through and caramelised on the edges.
  • In a large pot, melt the butter with a splash of olive oil and fry the onion, garlic and bay leaf until soft and translucent.
  • Add the cooked butternut and pears to the pot and fry for a minute before adding the stock.
  • Allow to simmer for 10 minutes before removing the bay leaf and blitzing in a blender or with a hand blender.
  • Add the cream and stir through. Season to taste and serve. (I served the soup sprinkled with some dried smoked chillies for heat but this is optional.)
  • To make the Gorgonzola toasts, chop the cheese fine and mash/blend with the cream. You could also mix it with a hand mixer which will make it slighly moussey.
  • Serve the spread on toasted ciabatta.