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Butternut Squash and Pear Soup

Welcome to Vixen in the Kitchen! That's me, I'm the vixen! Writers easily get lost in storyland, lose track of time, and forget to eat. If you're a writer or aspiring author trying to juggle work, kids, writing, and life, thinking about what to make for dinner or dessert is probably the bane of your existence. So, I decided to share quick, easy, and delish recipes for busy writers like me who still want to eat.

Disclosure: Though included here are some recipes of my own creation, some I've collected over the years and don't claim to have created.

This butternut squash and pear soup is perfect for the holidays and beyond delicious. It's so festive-looking with its deep orange color, and the aroma of the butternut squash, pears, and onions roasting in the oven will make your house smell heavenly. The sweet taste of pears gives this hearty soup a special flavor. As an added bonus, it's so easy to make, especially if you take a shortcut and buy butternut squash already cubed. Peeling, seeding, and cubing butternut squash can be a nightmare so take the shortcut if you can. Some grocery stores will freshly cut up the butternut squash of your choice, just ask. Pair this soup with warm buttermilk biscuits and a nice salad or serve as a first course for your Thanksgiving dinner.


1-2 Butternut Squash (depending on size) peeled, seeded, cubed (I buy the package

already cubed)

4 Bosc Pears — peeled, cut into 1 ̶ 2-inch pieces

1 Vidalia Onion — 2-inch pieces

Olive Oil — approximately 4 Tbsp. or more

Salt & Pepper to taste (at least 2 tsp salt)

4 Cups Vegetable Broth (more if you use a lot of butternut squash)

½ Cup ̶ 1 Cup Plain Yogurt 2% or fat free

1 tsp Cinnamon

½ tsp Ground Ginger

Ground Nutmeg to taste

3 tsp Curry Powder

***Adjust seasonings if more butternut squash is used


Preheat oven to 425⁰

Cut the squash, pears and onions into pieces. Place on a baking tray and drizzle with olive oil.

Sprinkle with salt and pepper

Roast for 25-30 minutes or until softened

Once softened, place in blender with the stock, yogurt, cinnamon, ginger, nutmeg, and curry

Puree (I do this in batches)

Transfer to a large pot over medium heat.

Adjust seasonings to taste

Serve with a dollop of sour cream or garnish with pumpkin seeds

Makes approximately 4-6 serving


Hi. I'm Liz Ambrico, freelance proofreader and aspiring author. I too am querying agents, editors, and publishers in hopes of becoming a published author.



Wordy is the get-in-the-know hotspot for writers. From grammar to publishing find info, tips, and inspiration to take your WIP (Work In Progress) to the next level.


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I co-founded and managed a successful author and writer group on Long Island for five years. During events with publishers and authors I learned what matters, what agents are looking for, and the benefits and pitfalls of traditional publishing vs. self-publishing.

I've gained a lot of tips and tidings on my writing journey and want to share what I know.

Besides my passion for writing, I'm a fitness enthusiast, and I love coffee, chocolate, and animals. I'm mom to two amazing young men, and I live on Long Island with my husband, four zany cats, and the sweetest dog ever.

Whether you're new to writing, ready to query, or about to submit your manuscript,  welcome, you've come to the right place.

About Me


Alyssa is Wordy's website administrator and tech guru. She holds a degree in Communication and has always enjoyed writing and marketing, both of which are highly useful skills for aspiring authors. 

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