Curried Butternut Squash and Pear Soup
Description
This curried butternut squash and pear soup recipe makes a creamy, hearty, slightly sweet soup with warming accents of ginger root and curry powder.
Ingredients
•
1 (2 pound) butternut squash
•
3 tablespoons unsalted butter
•
1 onion, diced
•
2 cloves garlic, minced
•
1 tablespoon curry powder
•
2 teaspoons minced fresh ginger root
•
1 teaspoon salt
•
4 cups reduced sodium chicken broth
•
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
•
1/2 cup half and half
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2
Halve squash lengthwise; discard seeds and membrane. Place squash, cut sides down, on the prepared baking sheet. Roast in the preheated oven until tender, about 45 minutes. Scrape out pulp; set aside.
3
Melt butter in a large pot over medium heat. Stir in onion, garlic, curry powder, ginger, and salt. Stir until onion is soft, about 10 minutes. Add broth; bring to a boil. Stir in pears and reserved squash; simmer until pears soften, about 30 minutes.
4
Purée in batches in a blender until smooth. Return soup to the pot; stir in half-and-half. Reheat on low until warmed through.