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How to Make Curried Butternut Squash and Pear Soup - A Step-by-Step Guide

Curried Butternut Squash and Pear Soup is a perfect blend of sweet, savory, and spicy flavors that come together in a comforting and satisfying bowl of soup. This recipe is a wonderful way to showcase the rich and creamy texture of butternut squash, while also adding the subtle sweetness of pears and the warmth of curry spices.

Butternut squash is a versatile and nutrient-dense ingredient that is a staple of many fall and winter recipes. It has a slightly sweet and nutty flavor that p...

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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
  • 1 teaspoon salt
  • 4 cups reduced sodium chicken broth
  • 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
  • ½ cup half and half

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 1 hr 45 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  • Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
  • Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

    • Nutrition

    169 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 20mg
    • Sodium: 888mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 7g
    • Total Sugars: 9g
    • Protein: 3g
    • Vitamin C: 29mg
    • Calcium: 99mg
    • Iron: 1mg
    • Potassium: 591mg

    Categories

    Vegan recipes
    Gluten free recipes
    Dairy free recipes
    Vegetarian recipes
    Healthy recipes