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 you'd like, you can add some crushed chili flakes to add some heat to this otherwise sweet dish.

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





Cooking Time




  • 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


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

Nutritional Information

Per Serving: Calories: 255 | Carbs: 35 g | Fat: 5 g | Protein: 8 g | Sodium: 337 mg | Sugar: 14 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.