This French Squash Soup is made with pears and herbes de Provence for a flavorful, creamy Fall dinner that everybody will love! 

Squash Soup Recipe

This warm and hearty French Squash Soup is an interesting take on the typical butternut squash soup. With a mix of different types of squash and the addition of pear and herbes de Provence, this warm and interesting recipe is going to elevate dinner time.

I am so excited to share this recipe today from Simone Miller’s newest cookbook, Paleo Soups and Stews. You all know I LOVE soups, and this book is jam-packed with over 100 delectable recipes for every season and occasion. Plus accompaniments like oyster crackers, baguette bread, and so much more. It is gorgeous, practical, and a total necessity for any kitchen!

Recipes that are on my must-make list from this gorgeous book:

• New England Clam Chowder
• Lobster Bisque
• Hot and Sour Soup
• Mushroom Bisque
• Pho Broth
• Matzo Ball Soup
• Wontons
• Oyster Crackers
• And SO many more!

If you like this soup recipe, check out these others:

• Instant Pot Loaded Potato Soup
• Stuffed Pepper Soup
• Egg Roll Soup
• Split Pea and Ham Soup

French Squash Soup

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Prep Time 00:10 Cook Time 01:30 Total Time 01:40 Serves 4-6

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Ingredients

• 2 medium butternut, acorn, or kabocha squash, or a combination
• 2 tablespoons melted ghee or avocado oil, divided
• 2 teaspoons salt, divided
• 1 teaspoon ground black pepper
• 1 large onion, chopped
• 2 pears, peeled, cored, and diced
• 6 cups chicken broth
• 1 teaspoon herbes de Provence
• Fresh tarragon, for garnish (optional)

Directions

1. Preheat the oven to 425°F. Cut the squash in half and scoop out the seeds. Brush the cut sides with 1 tablespoon of the ghee and sprinkle with 1 teaspoon of the salt and the pepper. Place the squash cut side up on a baking sheet and roast for 60 to 75 minutes, until very soft. Set aside to cool.
2. About 15 minutes before the squash is done roasting, heat the remaining tablespoon of ghee in a dutch oven over medium heat. When the ghee is hot, add the onion and the remaining teaspoon of salt and sauté, stirring occasionally, for 8 to 10 minutes, until golden brown and softened. Add the pears and cook for another 5 minutes.
3. When the squash is cool enough to handle, scoop out the flesh and add it to the pot with the onions and pears. Add the broth and herbes de Provence and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until the pears are very soft.
4. Puree the soup in batches in a blender until smooth. Garnish with tarragon, if desired.

Recipe Notes

1. Slow Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a slow cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on low for 6 to 8 hours. Proceed with Step 4.
2. Pressure Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a pressure cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on high pressure for 15 minutes. Quick-release the pressure and proceed with Step 4.
3. For vegan: Sub oil instead of butter and use vegetable broth.
4. This recipe was shared with permission by Simone Miller from her cookbook, Paleo Soups and Stews.

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