Butternut squash and pear soup recipe
Butternut squash and pear soup with spiced chickpeas
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins

This elegant butternut squash and pear soup is topped with baked Moroccan spiced chickpeas. It's a perfect example of how soup can be fancy looking yet oh-so simple to whip up. Serve this special soup as a starter for dinner with friends or for a tête-à-tête with your special someone. 

The soup can be made ahead of time, just make sure to test the consistency as it may thicken overnight. Add a little water or vegetable broth to thin it out if required and taste again for seasoning. You can adjust the spices to your liking, for example by adding more fresh ginger for extra heat or putting in less for a milder result. The crisp chickpeas are are optional but seriously recommended.  

Recipe developed for our client Chelan Fresh

Course: Appetizer, Soup
Servings: 6 servings
Author: Recipe by Beth and Meg
Roasted Moroccan spiced chickpeas
  • 1 (15.5 oz) can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 2 tablespoons Moroccan spice mix (recipe below or use store-bought)
Moroccan spice
  • 2 tablespoons brown sugar
  • 4 teaspoons paprika
  • 4 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground black pepper
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
Butternut squash and pear soup
  • 1 tablespoon olive oil
  • 1 medium onion, peeled and diced small
  • 1 tablespoon roughly chopped fresh sage, packed
  • 2 tablespoons grated fresh ginger*
  • 2 1/4 lbs. peeled, seeded and cubed butternut squash (about a 3 lb. whole butternut squash)
  • 5 cups vegetable broth
  • 1 large pear (or two small ones), peeled, cored and cubed
  • 1/2 teaspoon salt (+ an extra 1/4 teaspoon if using unsalted broth)
  • 1/8 teaspoon fresh ground pepper
  1. Preheat oven to 400°F / 200°C.

  2. If using, make the Moroccan spice mix by combining all of the ingredients and mixing well**.

  3. Place the rinsed chickpeas on a clean tea towel and gently pat dry. Discard any loose skins.

  4. In a mixing bowl toss the chickpeas with the olive oil and spice mix, stirring well until chickpeas are completely coated.

  5. Arrange chickpeas on a sheet pan lined with parchment, making sure to spread them out evenly.

  6. Bake chickpeas for 20-25 minutes, or until brown. Remove from the oven and let cool for 10 minutes. Set aside.

  7. While the chickpeas are baking, start making the soup. Place a large pot over medium heat, then add olive oil to warm.

  8. Add onions, sage and a pinch of salt. Stir to coat in the olive oil, and sauté until the onion softens and becomes translucent, about 5 minutes.

  9. Add the ginger and cook for 1 minute.

  10. Add butternut squash and vegetable stock. Bring to a boil. Lower the heat and simmer uncovered for 15 minutes.

  11. Add the pear and simmer for an additional 15 minutes, or until the squash and pear are tender all the way through. Add the salt and pepper and stir.

  12. Transfer to a blender, or use a hand blender, and blend until the soup is smooth.

  13. Taste and adjust seasoning if necessary.

  14. The butternut squash and pear soup should be served hot, topped with the spiced chickpeas (optional) and a sage leaf for decoration.

Recipe Notes

*Peel ginger easily thanks to our ginger peeling kitchen hack.

** Leftover Moroccan spice mix can be placed in an airtight container and kept in a cool dry place for up to a month. It works well in marinades, on roasted or grilled meats and vegetables, or sprinkled on popcorn for a dash of spice.

Leftover spiced chickpeas can be refrigerated in an airtight container for 3-4 days. Re-crisp in a 350°F / 175°C oven for 10 minutes.