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Curried Butternut Squash and Pear Soup
Curried Butternut Squash and Pear Soup
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Creamy butternut squash curry soup topped with frizzled onions - a comforting and satisfying family favorite.
Ingredients:
  • 1 (2 pound) butternut squash
  • 3 tablespoons unsalted butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger root
  • 1 tablespoon curry powder
  • 4 cups reduced sodium chicken broth
  • 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
  • 0.5 cup half and half
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and prepare a rimmed baking sheet by lining it with parchment paper.
  • Halve the squash, scoop out the seeds and membrane, then place the halves cut side down on a baking sheet. Roast in the preheated oven for about 45 minutes until very soft. Scoop out the cooked pulp from the peel and set aside.
  • In a large soup pot over medium heat, melt butter. Add onion, garlic, ginger, curry powder, and salt. Cook until onion is soft, about 10 minutes. Pour in chicken broth, bring to a boil. Add pears and reserved squash, simmer until pears are very soft, about 30 minutes.
  • Carefully blend the soup in batches in a blender until smooth, making sure not to fill the pitcher more than halfway. Secure the lid with a folded kitchen towel for safety. Stir in the half and half and reheat in the pot before serving.

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