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Curried Butternut Squash and Pear Soup Recipe

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This recipe for Curried Butternut Squash and Pear Soup, by , is from McMahon Holz Pope Morgan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacki Morgan

Category:
Category:

Ingredients:  
Ingredients:  
1 (2 pound) butternut squash
1 diced onion
2 minced cloves garlic
2 tsp minced fresh ginger root
1 Tbsp curry powder
1 tsp salt
4 c reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled cubed 1 in pieces
1/2 c half and half (can omit)
May crumble some cooked chorizo or other sausage in at end

Directions:
Directions:
Oven at 375 F. Line baking sheet with parchment. Cut squash length wise in half, scoop seeds out, place skin up, and bake still very soft. about 45 min. scoop pulp out.
Melt butter in soup pot over med heat. Stir in onion, all spices, garlic and ginger. Cook and stir till onion soft, about 10 min. Add chicken broth, bring to boil. Stir in pears and squash. Simmer till pears very soft, about 30 min.
Blend in blender or use immersion blender. Add half in half or sausage if using. reheat

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
18 min. Cook time 1hr 30 min
Personal Notes:
Personal Notes:
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