Recipe by Chaia Frishman

Squash and Pear Soup

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Parve Parve
Easy Easy
8 Servings

No Allergens specified

Usually when I develop a recipe idea, I can imagine how it will taste. I had no idea how this would pan out, but it was worth a shot. Squash, zucchini, and pears? Trust me, this one’s a keeper.



  • 2 cups chopped onion

  • 3 cups chunked green zucchini

  • oil, for sautéing

  • 3 cups chopped Bartlett pears

  • 3 cups chunked butternut squash

  • 1 and 1/2 quarts Manischewitz Vegetable Broth or other vegetable or chicken stock

  • 1/2 cup chunked sweet potato

  • 1 and 1/2 teaspoons salt

  • 1/8–1/4 teaspoon white pepper, depending on how peppery you like it

  • 1/2–3/4 teaspoon nutmeg


Prepare the Soup


Heat oil for sautéing in a large pot.


Add onions and zucchini and sauté for five minutes. Add the pears and sauté another five minutes. Keep an eye on the pot as you do this, since you want the fruit to caramelize, not burn.


Add the butternut squash and sauté two more minutes. Pour in the stock, then add the sweet potato and spices.


Bring to a boil, then lower the heat and let simmer for 45 minutes to an hour. Let cool. Use an immersion blender to purée the soup.


Props and Styling by Goldie Stern
Photography by Moshe Wulliger

Squash and Pear Soup

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Sharon Gross
Sharon Gross
3 months ago

please share how you make the pear garnish. thanks

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Avigael Levi
Reply to  Sharon Gross
3 months ago

You’ll want to thinly slice pears, dunk them in a bath of lemon juice, spread them on a pan and bake at 194 degrees F for about 13 minutes or until they’re golden brown. You can then dunk the pears in a caramelized sugar mixture for a beautiful finish.