Pear Butternut Squash Soup-PBS

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  1. Preheat oven to 375°F.
  2. Slice butternut squash into 4 quarters. Use a spoon to scoop out seeds and strings. You can discard the seeds or store it for other purposes.
  3. Put the squash in a baking pan keeping it covered. Bake it for 45 minutes, until you can easily stab it with a fork. Depending on your oven, check regularly so you don’t burn it.
  4. Remove from oven, let it cool until it’s safe to handle. Cut pears into 4 quarters and steam them in steamer for 3 minutes (we use epicure microwaveable steamer). Peel them and keep aside.
  5. Spoon out butternut flesh into a blender. Combine with pears and soy milk. Blend until silky smooth add splash of water if needed.
  6. Transfer it to a bowl. Sprinkle the cardamom powder.


1 butternut squash
1 cup soymilk
2 pears, bosc pears preferred
Pinch of cardamom powder (optional)