Mediterranean Butternut Squash Soup

There’s something irresistibly wholesome about a big bowl of Mediterranean Soup. It effortlessly marries sweet and savory flavors, making it the perfect dish for any occasion. Whether you’re looking for a comforting weeknight dinner, a warm lunch to brighten a chilly day, or an elegant soup for a holiday gathering, this recipe doesn’t disappoint. My first taste of this delightful blend of roasted butternut squash, fragrant spices, and a hint of sweetness from the pear transported me straight to a sun-drenched Mediterranean villa. Trust me—once you try it, you might find this soup becoming a regular fixture in your culinary repertoire!

Why make this recipe

What makes this recipe special

This Mediterranean Soup stands out not just for its vibrant flavors but also for its health-conscious ingredients and simplicity. With just a handful of fresh produce, herbs, and spices, it’s both budget-friendly and quick to whip up. The combination of butternut squash and pear creates a rich, creamy texture without the need for heavy cream, while the beans pack in plant-based protein—making it perfect for vegetarians and meat-lovers alike.

It’s also a family-approved dish, thanks to its mild sweetness and comforting warmth, appealing even to the pickiest eaters. Perfect for cozy autumn evenings, this soup can be a weeknight dinner or part of a festive holiday spread.

“This is my new go-to soup recipe! The flavors are so rich and comforting, my kids love it too!” – Jessica R.

How to make Mediterranean Soup

Step-by-step overview

Creating a bowl of Mediterranean Soup is a delicious journey that begins with simple ingredients and ends with a creamy, aromatic delight that will warm your soul. Here’s how this recipe unfolds:

1. Roast the butternut squash until fork-tender.
2. Sauté the onion and garlic to release their aromatic flavors.
3. Combine the roasted squash with pears, spices, and stock, then simmer.
4. Blend for a comforting creaminess and finish by adding fresh herbs.

Ingredients

Gather these items

Here’s what you’ll need to create this delicious Mediterranean Soup:

• 1 butternut squash, peeled and cut into 1-inch pieces
• 4 Tbsp extra virgin olive oil, divided
• 1 pinch salt
• 1 small yellow onion, diced
• 2 large cloves garlic, minced
• ½ tsp salt
• 1 pinch black pepper
• 1 teaspoon dried oregano
• 2 Tbsp fresh oregano, divided
• 2 cups low sodium chicken stock (or vegetable stock)
• 1 stick cinnamon
• ½ cup canned white kidney beans, rinsed
• 1 small pear, peeled, cored, and chopped into ½-inch pieces
• 2 Tbsp walnut pieces
• ¼ cup Greek yogurt (or whipping cream, omit if vegan)
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp pistachios, chopped
• 1 tablespoon additional parsley or any herb you like, chopped
• Pinch salt and pepper
• 1 tablespoon olive oil
• ½ teaspoon lemon juice

Feel free to customize with your favorite herbs or substitute the beans with any protein of choice.

Directions

Cooking method

Bring out your culinary creativity with these step-by-step instructions:

1. Preheat your oven to 425°F.
2. Toss the butternut squash pieces with 2 tablespoons of olive oil and a pinch of salt.
3. Spread them out on a roasting pan and roast until fork-tender, about 25 minutes. Set aside to cool.
4. In a medium pot over medium-high heat, add the remaining olive oil and sauté the diced onion until soft.
5. Stir in the minced garlic and dried oregano, sautéing for about 1 minute until fragrant.
6. Add the cooled roasted squash, pear, chicken (or vegetable) broth, cinnamon stick, and salt & pepper. Cover and bring to a boil.
7. Once boiling, add the rinsed beans and chopped walnuts. Lower the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld and the pear to soften.
8. Remove the cinnamon stick. Using an immersion blender, blend the soup until smooth and creamy.
9. Gradually whisk in the Greek yogurt until fully combined, creating a rich texture.
10. Adjust seasoning if needed, then add the fresh oregano and parsley.
11. To elevate your dish, combine the chopped pistachios, parsley, lemon juice, and a pinch of salt and pepper in a bowl as a topping.

How to serve Mediterranean Soup

Best ways to enjoy it

When it comes to serving Mediterranean Soup, the options are as varied as the soup itself! Consider pairing it with a crusty slice of rustic bread for dipping, or perhaps a light side salad dressed in a lemony vinaigrette. Adding a dollop of Greek yogurt or a drizzle of high-quality olive oil can also enhance its creaminess and enrich the flavors.

For an elegant touch at gatherings, serve the soup in small bowls as an appetizer, garnished with a sprinkle of pistachio and parsley pistou.

How to store

Keeping leftovers fresh

If you happen to have any leftovers (though they’re unlikely!), this soup stores beautifully. Allow it to cool and transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, consider freezing the soup in individual portions—just be sure to leave a little space at the top of the container, as liquids expand when frozen. Thaw in the refrigerator overnight before reheating gently on the stove or in the microwave.

Tips to make

Pro chef tips

Here are some handy tips to elevate your Mediterranean Soup experience:

• Balanced sweetness: If the soup tastes too sweet, a sprinkle of lemon juice can cut through the richness beautifully.
• Add spice: For extra warmth, consider adding a pinch of red pepper flakes or a touch of smoked paprika.
• Make it vegan: Easily substitute the Greek yogurt with coconut cream or simply omit it for a lighter version, allowing the natural sweetness of the squash and pear to shine.

Variations

Creative twists

Get creative with your Mediterranean Soup by experimenting with different ingredients! Try adding a handful of spinach or kale for added greens. You could swap the white kidney beans for chickpeas for a nuttier flavor or even toss in roasted red peppers for a smoky twist. Feel free to replace the walnuts with pecans or almonds for a flavorful change in texture.

FAQs

Common questions

What can I substitute for butternut squash?
You can easily replace it with pumpkin, sweet potatoes, or even regular squash for similar results.

How long does it take to prepare?
The overall preparation and cooking time is roughly 1 hour, including roasting and simmering.

Can I make this soup ahead of time?
Absolutely! This soup can be made up to a day in advance, allowing the flavors to meld even more. Just reheat gently before serving.

Mediterranean Soup

Please rate us

This wholesome Mediterranean Soup combines roasted butternut squash, savory spices, and a hint of sweetness from pear, creating a creamy and comforting dish perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Appetizer, Main, Soup

Cuisine: Mediterranean, Vegetarian

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Main Ingredients

• 1 butternut squash, peeled and cut into 1-inch pieces
• 4 Tbsp extra virgin olive oil, divided
• 1 pinch salt
• 1 small yellow onion, diced
• 2 large cloves garlic, minced
• ½ tsp salt
• 1 pinch black pepper
• 1 tsp dried oregano
• 2 Tbsp fresh oregano, divided
• 2 cups low sodium chicken stock (or vegetable stock)
• 1 stick cinnamon
• ½ cup canned white kidney beans, rinsed
• 1 small pear, peeled, cored, and chopped into ½-inch pieces
• 2 Tbsp walnut pieces
• ¼ cup Greek yogurt (or whipping cream, omit if vegan)
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp pistachios, chopped
• 1 Tbsp additional parsley or any herb you like, chopped
• 1 pinch salt and pepper
• 1 Tbsp olive oil
• ½ tsp lemon juice

Method

 

Preparation

1. Preheat your oven to 425°F.
2. Toss the butternut squash pieces with 2 tablespoons of olive oil and a pinch of salt.
3. Spread them out on a roasting pan and roast until fork-tender, about 25 minutes. Set aside to cool.
4. In a medium pot over medium-high heat, add the remaining olive oil and sauté the diced onion until soft.
5. Stir in the minced garlic and dried oregano, sautéing for about 1 minute until fragrant.
6. Add the cooled roasted squash, pear, chicken (or vegetable) broth, cinnamon stick, and salt & pepper. Cover and bring to a boil.

Cooking

1. Once boiling, add the rinsed beans and chopped walnuts. Lower the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld and the pear to soften.
2. Remove the cinnamon stick. Using an immersion blender, blend the soup until smooth and creamy.
3. Gradually whisk in the Greek yogurt until fully combined, creating a rich texture.
4. Adjust seasoning if needed, then add the fresh oregano and parsley.

Serving

1. To elevate your dish, combine the chopped pistachios, parsley, lemon juice, and a pinch of salt and pepper in a bowl as a topping.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 3gSodium: 300mgFiber: 8gSugar: 5g

Notes

This soup can be customized with your favorite herbs or substitute the beans with any protein of choice. For a lighter version, substitute Greek yogurt with coconut cream or omit it completely.

Tried this recipe?Let us know how it was!