Curried Butternut Squash and Pear Soup

Name: Curried Butternut Squash and Pear Soup
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice; 907 grams butternut squash; 1 Tbsp curry powder; 2 teaspoons minced fresh ginger root; 2 cloves garlic, minced; 118 milliliters half and half; 1 onion, diced; 946 milliliters reduced sodium chicken broth; 1 teaspoon salt; 3 Tbsps unsalted butter

Curried Butternut Squash and Pear Soup

Curried Butternut Squash and Pear Soup might be just the soup you are searching for. One portion of this dish contains around 4g of protein, 7g of fat, and a total of 165 calories. This gluten free, primal, and vegetarian recipe serves 8. It will be a hit at your Autumn event. If you have onion, butter, curry powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Cut squash in half lengthwise; discard seeds and membrane.

Ingredients you will need

Squash

Seeds

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.

Ingredients you will need

Squash

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Curry Powder

Butter

Garlic

Ginger

Onion

Salt

Soup

Equipment you will use

Pot

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.

Ingredients you will need

Chicken Broth

Squash

Pear

Equipment you will use

Pot

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.

Ingredients you will need

Half And Half