Curried Squash and Pear Soup

Butternut squash soup with pears, and seasoned with spicy curry.
Ingredients

Main Course
  • 1 butternut squash (about 2 3/4 pounds)
  • 1 tablespoon butter
  • 2 cups chopped peeled Bartlett pear (about 1 pound)
  • 1 1/2  cups thinly sliced onion
  • 2 1/3  cups water
  • 1 cup pear nectar
  • 2 (14 1/2-ounce) cans vegetable broth*
  • 2 1/2  teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup half-and-half
  • 1 small Bartlett pear, cored and thinly sliced
Directions
  • Preheat oven to 375°.
  • Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Peel squash; mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use.
  • Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sauté 10 minutes or until lightly browned.
  • Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes.
  • Place one-third of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture.
  • Return squash mixture to pan; stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.

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