Go Back

Butternut Squash Soup with Sweet Potato, Pear, Banana, and Ginger

Butternut squash, sweet potato, and carrots simmered with pear, banana, and ginger, blended silky smooth with cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 servings
Course: Soup
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash peeled, seeded, and rough chopped
  • 1 large sweet potato peeled and rough chopped
  • 3 large carrots peeled and rough chopped
  • 3 yellow onions rough chopped
  • 4 celery stalks rough chopped
  • 1 Bosc pear cored and rough chopped
  • 1 banana peeled and chopped
  • 3 ounces fresh ginger peeled and chopped
  • 1 tablespoon white pepper
  • 4 ounces sour cream
  • 1 quart heavy cream
  • 4 tablespoons butter
  • kosher salt to taste
  • water enough to come just under the top of the vegetables

Method
 

  1. Build the base. Melt the butter in a large heavy pot over medium heat. Add the chopped onions and cook 8 to 10 minutes until translucent and softened. Do not rush.
  2. Add the rest. Add the squash, sweet potato, carrots, celery, pear, banana, and ginger. Stir to combine.
  3. Add the cream and liquid. Stir in sour cream and heavy cream first. Then add water up to just below the top of the vegetables. Add white pepper and a generous pinch of kosher salt.
  4. Simmer gently. Bring just to a gentle simmer, reduce to low. Cook uncovered or partially covered for 30 minutes until squash, carrots, and sweet potato are very tender.
  5. Blend carefully. Remove from heat. Puree with a hand blender until completely smooth. Keep the blender head below the surface to avoid splatter. Taste and adjust salt.

Notes

The banana disappears into the soup as a natural emulsifier. Pear adds a more elegant sweetness than sugar. White pepper keeps the color clean.