Can I freeze red pear and butternut squash soup [vegan, gluten-free]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Why is red pear and butternut squash soup [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does red pear and butternut squash soup [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Red Pear and Butternut Squash Soup
[Vegan, Gluten-Free]

GD By: Gunjan Dudani

Author Bio

Gunjan Dudani is the founder of Kiipfit, where she shares healthy recipes and tips. After... Read More

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Red Pear and Butternut Squash Soup [Vegan, Gluten-Free]

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Dairy Free

Puréed butternut squash is an excellent light dinner choice when paired with salad or a beautiful vibrant beginning to any get-together. In this recipe, creamy butternut squash soup is bulked up a bit with the addition of fluffy quinoa and is studded with red pears for a fresh twist. If... Read More

Ingredients You Need for Red Pear and Butternut Squash Soup [Vegan, Gluten-Free]

1 teaspoon olive oil
1 teaspoon white sesame seeds
1 teaspoon dried garlic
1 teaspoon dried oregano
2 cups butternut squash, chopped
1 cup red pear, chopped
2 cups vegetable broth
1 cup cooked quinoa
Salt, according to taste
1/2 teaspoon crushed chili flakes, optional

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How to Prepare Red Pear and Butternut Squash Soup [Vegan, Gluten-Free]

Heat oil in a saucepan and add sesame seeds, garlic, oregano, and butternut squash pieces.
Sauté and cook covered for 5-7 minutes until squash softens. Add pear and sauté again for 30 seconds.
Add vegetable broth and boil covered for couple of minutes. Turn off the flame and let it cool.
When cooled blend it smooth. Pour back the soup in the same sauce and warm it again in a medium flame.
Add rest of the ingredients, mix, and serve immediately.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.