Curried Butternut Squash and Pear Soup
Curried Butternut Squash and Pear Soup Recipe.
Recipe type: Soup
  • 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)
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Pour the soup into a blender and puree until smooth, stir in the half and half if required and reheat.
Recipe by JAQUO Lifestyle Magazine at