Butternut-Kürbis-Suppe mit Birne, Miso & Ingwer Rezept

This creamy roasted butternut squash soup is so easy, healthy, and comforting. It’s made with only 7 ingredients, is dairy-free (yes, vegan!) and is full of simple, tasty, flavours, thanks to the combination of pear, ginger and miso. And it’s the perfect way to explore using seasonal produce in a new and different way. It’s make a cosy vegetarian and vegan meal that’s perfect for fall or any time you feel like enjoying a cozy bowl of soup!

Butternut Squash Soup with Pear, Miso & Ginger (Vegan)

Zutaten und Schritte Kürbissuppe

Butternut Squash Soup Recipe Ingredients

To make this easy butternut squash soup recipe, you need 7 simple ingredients (plus salt and pepper):

Butternut squash – all you need on one small butternut squash, about 1,1-1-2 kilograms so look for one at the supermarket or farmers market. I recommend weighing the squash when you buy it, as the weight can vary even if the size looks right. Some are denser as others.

Pear – adds a a unique flavor and subtle sweetness to this comforting soup. They’re also an excellent source of fiber.

Garlic – adds depth of flavour.

Ginger – its warm flavour compliments the squash.

White miso paste — adds a mild umami flavor with it’s mellow savoury and nutty sweetness.

Olive oil – brings out the flavours of the other ingredients. As with salt, which enhances flavour. The book “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking” explains this perfectly.

Vegetable broth – since the pureeing the squash gives the soup a creamy texture on its own, there’s no need for any rich dairy products, coconut milk, or soaked cashews. With vegetable broth as the base, this vegan butternut squash soup recipe remains low calorie and packs a nutritional punch.

Butternut Squash Soup with Pear, Miso & Ginger (Vegan)

Butternut Squash Soup with Pear, Miso & Ginger (Vegan)

More Vegan Soup Recipes

Butternut-Kürbis-Suppe mit Birne, Miso & Ingwer Rezept
5 from 1 vote

Butternut Squash Soup with Pear, Miso & Ginger (Vegan)

This roasted butternut squash soup recipe is so easy, healthy, and comforting. It’s creamy (yet vegan and cream-less) and full of delicious umami rich flavours.
Course Soup
Category vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 289 kcal
Autor Elle


  • 1 small butternut squash, peeled, seeded und cut into 2,5 - 3 cm cubes (ca. 1,1 kg)
  • 3 tablespoons olive oil, divided
  • 1 pear, firm but ripe (such as Abate Fetel), peeled and cut into 2,5 cm cubes
  • 2 cloves garlic minced
  • 1 tablespoon peeled and grated ginger
  • 3 cups vegetable broth
  • 4 tablespoons white miso (Shiro)
  • Sea salt and freshly ground pepper, to taste
  • Lemon wedges, for serving (optional)

To garnish (optional)

  • Cilantro leaves or micro greens
  • Toasted seeds


  1. Preheat oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
  2. Place the cubed squash on a baking sheet and toss in 1,5 tablespoons olive oil. Spread in an even layer and season with salt and pepper. Transfer to the preheated oven and roast for 15 minutes. Add the cubed pear, toss and roast for an additional 15 minutes. Remove from the oven and set aside.
  3. Meanwhile, in a large pot or Dutch oven, heat the remaining 1,5 tablespoons oil over medium heat, add the garlic and ginger and saute fir 1-2 minutes, until fragrant.
  4. Add the roasted squash and pear, broth, miso. Season with salt and pepper. Bring to a light simmer, then using a immersion blender, blend soup until creamy (alternately, carefully transfer batches of the soup to a blender and blend until silky smooth). If desired, add a little extra water to reach the desired consistency.
  5. Taste and adjust seasonings as desired. Divide into bowls and serve garnished with herbs and seeds, plus a wedge, if desired. Enjoy!


  • Abate Fetel, Bartlett + Bosc pear varieties all work well. I like to use firm but ripe pears. If the pears are really ripe the soup will be sweeter. If you find the pear does not lend enough subtle sweetness to the soup, then add a small drizzle of pure maple syrup. It pairs well with butternut squash and miso.
  • Shiro miso paste is lighter in color and fermented for a shorter time. It is sweet and mild. You can get them in Asian shops or organic shops. I use organic Shiro Miso from Arche Naturküche (unpaid mention!).
  • Leftovers of this vegan butternut squash soup can be stored in an airtight container in the fridge for 3-4 days, or frozen for up to 6 months.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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