02/28/2026
Butternut Squash & Pear Soup
A Thriver original and an office favorite. Naturally sweet, ultra creamy, and perfectly balanced with a little heat.
No pears? Apples work beautifully too.
Ingredients
For the soup
• 2 lbs butternut squash, cubed (about 12 cups)
• 4 pears, cored and chopped (leave the skin on)
• 1 large onion, chopped
• 2 cloves garlic
• ¾ cup thinly sliced leeks
• 2 tablespoons olive oil, divided
• 1 teaspoon sea salt or Himalayan salt
• ⅛ teaspoon salt (for roasting)
• ½ teaspoon cayenne pepper
• 2 cups vegetable or chicken broth
• 2 cups cashew milk
For the cashew milk
• 1 cup raw cashews, soaked overnight
• 2 cups filtered water
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Directions
1. Roast the vegetables
Preheat oven to 400°F.
Toss squash, pears, onion, and garlic with 1 tablespoon olive oil and ⅛ teaspoon salt.
Spread on a baking sheet and roast for 30 minutes, until tender and lightly caramelized.
2. Slow cook
Transfer roasted vegetables to a slow cooker. Add broth.
Cook on high for 4 hours or low for 8 hours.
3. Blend
Use an immersion blender to puree until smooth. Stir in cashew milk and cayenne pepper. Blend again until silky.
4. Sauté the leeks
In a small saucepan, heat remaining 1 tablespoon olive oil.
Add leeks and a pinch of salt. Cook until soft and lightly golden.
5. Serve
Ladle into bowls and top with sautéed leeks. Optional: swirl of cashew cream, pumpkin seeds, or a drizzle of chili oil.
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Cashew Milk
Drain soaked cashews.
Blend with 2 cups filtered water until completely smooth and creamy. No straining needed.
