• 1 medium butternut squash, peeled and cubed
  • 1 large onion, cut into 1-inch wedges
  • 4 whole peeled garlic cloves
  • 1 Tbs. grapeseed oil 
  • 1/4 tsp. salt
  • 2 pears, cored and sliced into 1-inch wedges
  • 3 cups low sodium vegetable broth
  • 1 cup plain cashew milk or almond milk 
  • 2 Tbs. pure maple syrup
  • 1 Tbs. fresh thyme
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cayenne
  • 1/3 cup unsalted roasted pumpkin seeds (pepitas) 


  1. Preheat oven to 400°F. Toss squash, onion, and garlic with oil and salt. Spread on baking sheet, and roast 25 minutes. Add pears to baking sheet and continue roasting until squash is tender, about 10 minutes.
  2. Place broth, cashew or almond milk, roasted vegetables and fruit, maple syrup, thyme, cinnamon, nutmeg, and cayenne in blender or food processor, and blend until smooth. Blend in additional broth if mixture is too thick.
  3. Pour soup into serving bowls and garnish with pumpkin seeds.

Nutrition Information

  • Calories: 264
  • Carbohydrate Content: 46 g
  • Fat Content: 9 g
  • Fiber Content: 8 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 262 mg
  • Sugar Content: 20 g
This collagen-rich soup hits the healthful spot on cold winter nights.

Winter Warmer Blended Soup

If you struggle with digesting beans, add a 1-inch strip of dried kombu (a type of Japanese seaweed) when you add the broth; remove it before you purée the soup.

Spring pea soup recipe

Spring Fresh Pea Soup

Made with fresh peas, this light and lovely soup is a nutrient-loaded, super-fresh alternative to traditional split pea soup with ham.

Immune-Boosting Soup

Immune-Boosting Soup

Packed with astragalus and other powerful healing ingredients, this healthy comfort food will give your immune system that extra pick-me-up to banish any virus.