You will think you have died and gone to heaven after tasting this soup. For our Thanksgiving meal, my son called to say ‘Mom, don’t make any soup! Amy and I will bring it already made!’ Well, I never pass up an opportunity to try something new, so I accepted their offer graciously.
To say it was delicious, is an understatement! This soup was a knock out! It presented beautifully and tasted divine. I’m thinking that my son needs to apply to be on “Hell’s Kitchen”, he really has become a great cook! I would go so far as to say, he’s better than me! Love you Jon and Amy and thank you for a wonderfully delicious start to our Thanksgiving meal!
- 1 – 2 pound Butternut Squash
- 2 – Firm ripe Bartlett Pears, peeled, cored, and diced.
- 3 – Tablespoons Unsalted Butter
- 1 – Onion Diced
- 2 – Cloves Garlic
- 2 – teaspoons minced fresh Ginger Root
- 1 – Tablespoon Curry Powder
- 1 – teaspoon salt
- 4 – cups reduced sodium chicken broth
- 1 – ½ cup half and half (optional)
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Cut squash in half lengthwise, discard seeds and membrane. Place squash halves cut side down on prepared baking sheet. Roast in preheated oved until very soft, approximately 45 minutes. Scoop pulp from 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 in the chicken broth, 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 and puree until smooth, stir in the half and half if required and reheat.
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