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Curried Pear and Squash Soup

Juicy pears on table

Even though squash is sweet, it still tastes great paired with pear. If you like, you can add a pinch of cayenne for contrast, in addition to the lemon juice in the recipe. Contributed by Jill Nussinow, MS, RD from The Veggie Queen™: Vegetables Get the Royal Treatment* (reprinted by permission of the author).

Serves: 4 to 6 (doubles easily)

  • 3 delicata squash, roasted, to equal 2 cups
  • 1 small onion, diced
  • 1 medium D’anjou or comice pear, peeled and cut into chunks
  • 2-3 teaspoons or more curry powder
  • 2 tablespoons vegetarian broth powder
  • 4 cups water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons cilantro, chopped

Roast the squash in the oven at 350 degrees until a knife is easily inserted into the squash, about 25 minutes. Cool and scrape pulp from skin.

Heat the stock pot over medium heat. Add the onion and sauté for 5 minutes until it softens. Add the pear and curry powder and sauté for 2 minutes. Add the broth powder and water and simmer for 10 minutes until the pear is soft.

Add the roasted squash and simmer for another 10 minutes to blend flavors.

Using a hand blender, puree until desired consistency. Taste and add the lemon juice, salt and pepper. Garnish with parsley or cilantro. Serve hot.

Visit Jill Nussinow at The Veggie Queen.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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  • Reply
    November 25, 2015 at 6:15 pm

    How much onion do you add? Cup? Teaspoon? Thank you so much!!! Going to make this for Thanksgiving! 🙂

    • Reply
      November 25, 2015 at 6:18 pm

      Hi AK — not sure I understand the question — a small onion would be anywhere between a golf ball and a tennis ball in size — it doesn’t really matter than much, as any size onion will add flavor to this soup. Enjoy!

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