Curried Butternut Squash and Pear Soup

Name: Curried Butternut Squash and Pear Soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
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; 0.5 cup half and half

4.8

(526)

385 Reviews

37 Photos

My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.

Recipe by blancdeblanc

Updated on February 23, 2022

37

Prep Time:

15 mins

Cook Time:

1 hrs 30 mins

Total Time:

1 hrs 45 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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.

Cook's Note:

Serve topped with Frizzled Onions.

Nutrition Facts (per serving)

169	Calories
7g	Fat
28g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 169
% Daily Value *
Total Fat 7g	9%
Saturated Fat 4g	20%
Cholesterol 20mg	7%
Sodium 888mg	39%
Total Carbohydrate 28g	10%
Dietary Fiber 7g	24%
Total Sugars 9g
Protein 3g
Vitamin C 29mg	145%
Calcium 99mg	8%
Iron 1mg	8%
Potassium 591mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.