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Curried Butternut Squash and Pear Soup Recipe

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This recipe for Curried Butternut Squash and Pear Soup is from The MACINTOSH Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 butternut squash (2 pound)
3 T butter
1 onion, diced
2 cloves of garlic, minced
2 tsp. minced fresh ginger root
1 T curry powder
1 tsp. salt
4 cups reduced sodium chicken or vegetable broth
2 firm Bartlett pears, peeled, cored and cut into 1 inch dice
1/2 cup half and half
Directions:
Directions:
1. Preheat oven to 375*F. 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.. cool a bit and scoop the pulp from the peel and set aside.
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 that half full each time. Hold down the lid 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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