What do you do to kill time when you’re sitting in a waiting room? I usually pick up a magazine that has pictures of food with recipes. Sometimes I’m inspired when I randomly flip through the pages. That is exactly how this recipe was developed. The natural sweetness from just the pear and squash make this is an absolutely simple and yummy soup you can easily make at home.
If you’re looking for tasty soup recipes for your weight-loss diet, this simple and healthy recipe will definitely suit your needs. By eliminating the chicken broth, onions, potatoes, and sour cream as the original recipe required, I used only 7 ingredients:
Bosc Pears
Acorn Squash
Water
Extra Virgin Olive Oil
Fresh Rosemary Sprig
Garlic Powder
Salt
I decided to use the Bosc pears because of the sweet-spicy flavor and its dense and smooth texture. Leaving the dark brown skin on the pears added a few more grams of insoluble fiber as well as an interesting flavor to the soup. When I prepared the acorn squash, I cut it into quarters and placed them in a steamer to steam for approximately 30 minutes. The homemade acorn squash is fantastic in muffins, acorn squash soup with coconut milk, or even by itself. You can also substitute homemade acorn squash puree with any type of squash puree, homemade or from a can.
After I simmered the chopped pear slices with squash puree, rosemary sprigs, and garlic powder for 10 minutes, I used my hand blender to puree the soup until it formed a very smooth texture. While the soup was simmering, I sautéed a few slices of pears in oil and used them later as garnishing. Does that sound like fun or what?
With these simple ingredients, this healthy squash soup truly delivers a natural taste from the pears and squash. The addition of rosemary makes the soup more flavorful, totally well balanced and not overwhelmed by the flavor from any of the other ingredients.

- 2 Bosc Pears
- 1 small steamed acorn squash skin and seeds removed (approximately 1 lb)
- 2 cups water
- ½ teaspoon salt
- 1 sprig fresh rosemary
- ¼ teaspoon garlic powder
- 1 teaspoon extra virgin olive oil
- Cut Bosc pears into slices. Set 4 big slices aside for garnishing.
- In a saucepan, add the steamed acorn squash, pear slices, water, salt, and rosemary. Bring to a boil over medium heat and then simmer over low heat for 10 minutes. Stir occasionally.
- While the soup is simmering, heat a sauté pan over high heat. Add extra virgin olive oil when the pan is hot. Add 4 slices of pears into the sauté pan and reduce the heat to medium. Carefully flip the pear slices occasionally. Sauté until both sides are slightly caramelized on the edges. Approximately 5 minutes.
- Remove the saucepan from heat. Use a hand blender to blend the soup until it is smooth. Garnish with caramelized pear slices and extra rosemary sprigs. Serve immediately.

These flavors are amazing!!! O my goodness :O
Haha… I agree! The best part is that it is easy to make! 🙂
Goodness this soup looks ultra creamy! I never would have thought of adding pears to soup.. brilliant!!
Sounds delicious. However, 30 minutes roasting the squash does not add up to 10 minus prep time. Seems closer to 40.
If you have leftover cooked squash from other recipes, it will take about 10 minutes to make this recipe. However, this is not the case, you do need to add approximately 30-40 minutes to cook the squash at first. 🙂
I made this soup twice now and OMG this is so delicious. I roasted the squash instead of steaming it which gave it a bolder, nuttier flavor.
i cut the squash in 4, removed the seeds and steamed it for 15 minutes, i then scraped the flesh off the skin and then boiled it in half water half chicken broth with the 2 sliced pears for 10 more minutes. i didnt do the caramelized garnish, i have a little girl i wanted it simple, and we’re not that fancy lol. It’s pretty good!
Sounds great, Mary! I bet she loved it. 🙂