Curried Butternut Squash and Pear Soup

Name: Curried Butternut Squash and Pear Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: 1 (2 pound) butternut squash 1 (2 pound) butternut squash; 3 tablespoons unsalted butter 3 tablespoons unsalted butter; 1 onion, diced 1 onion, diced; 2 cloves garlic, minced 2 cloves garlic, minced; 2 teaspoons minced fresh ginger root 2 teaspoons minced fresh ginger root; 1 tablespoon curry powder 1 tablespoon curry powder; 1 teaspoon salt 1 teaspoon salt; 4 cups reduced sodium chicken broth 4 cups reduced sodium chicken broth; 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice 2 firm ripe bartlett pears, peeled, cored, and cut into 1 inch dice; ½ cup half and half ½ cup half and half

Prep: 15 minsCook: 1 hr 30 mins

Prep

15 mins

Cook

1 hr 30 mins

Servings

Difficulty

Hard

Gluten-Free

(0)

Ingredients

Servings:

11 (2 pound) butternut squash
33 tablespoons unsalted butter
11 onion, diced
22 cloves garlic, minced
22 teaspoons minced fresh ginger root
11 tablespoon curry powder
11 teaspoon salt
44 cups reduced sodium chicken broth
22 firm ripe bartlett pears, peeled, cored, and cut into 1 inch dice
½ cup half and half½ cup half and half

Instructions

1
Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2
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.
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 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.
4
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.

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