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

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!

French Squash Soup

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Prep Time 5 min Cook Time 1 hr 30 min Total Time 1:35 Serves 4

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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

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.

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.

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.

Puree the soup in batches in a blender until smooth. Garnish with tarragon, if desired.

Recipe Notes

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.

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.

For vegan: Sub oil instead of butter and use vegetable broth.

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

I cannot say enough amazing things about this stunning book! It’s a must-have in every home for soups and stews. It’s available NOW, so go grab your copy in stores or online here!

French Squash Soup

Print shopping list

Prep Time 5 min Cook Time 1 hr 30 min Total Time 1:35

0.0 rating

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

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.

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.

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.

Puree the soup in batches in a blender until smooth. Garnish with tarragon, if desired.

Recipe Notes

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.

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.

For vegan: Sub oil instead of butter and use vegetable broth.

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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