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Curried Butternut Squash and Pear Soup
Prep
15 mins
Cook
1 hr 30 mins
Servings
8
Difficulty
Hard
This curried butternut squash and pear soup is one of my go to comfort meals when the weather turns crisp. There's something magical about how the sweet pears balance the warm curry spices and creamy butternut squash. The best part is that most of the work happens while you're doing other things, with the soup simmering away for about an hour and a half. Butternut squash is packed with beta carotene, which supports eye health and immunity, so you're nourishing your body with every spoonful. This recipe uses simple pantry staples and affordable ingredients you probably already have on hand, making it both budget friendly and deeply satisfying.
Ella x
Ingredients
- 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
Detail level
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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