Description
My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.
Ingredients
- 1 (2 pound) butternut squash
- 3 tablespoons unsalted butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 1 tablespoon curry powder
- 1 teaspoon salt
- 4 cups reduced sodium chicken broth
- 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
- ½ cup half and half
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
Servings: 8