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Curried Butternut Squash and Pear Soup

Curried Butternut Squash and Pear Soup

Name: Curried Butternut Squash and Pear Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 servings
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

Rating: 4.74 stars

515 Ratings
374 Reviews
35 Photos

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

By blancdeblanc

Gallery

Recipe Summary

prep:

15 mins

cook:

1 hr 30 mins

total:

1 hr 45 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

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

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Step 2

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.
Step 3

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.
Step 4

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; protein 3.1g 6% DV; carbohydrates 27.6g 9% DV; fat 6.7g 10% DV; cholesterol 20.1mg 7% DV; sodium 887.7mg 36% DV. Full Nutrition

Reviews (374)

Most helpful positive review

FOODLOVE

12/31/2009

I loved this recipe. I roasted everything together (squash onion pears garlic and fresh ginger) - I then made a roux and added the chicken broth and curry and brought it to a boil and then added the roasted vegetables. Once it came to a boil I used my immersion blender to puree it and added a litle red pepper. I did not add the half and half. It was fantastic. Read More

Helpful

(107)

Most helpful critical review

Abigail Porter

01/10/2011

This soup was ok... don't put it in your food processor the curry will stain anything white (I learned this the hard way). I don't think the soup was necessarily bad, but it just didn't suit our tastes. Read More

Helpful

(9)

515 Ratings

5 star values: 417
4 star values: 73
3 star values: 17
2 star values: 5
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

FOODLOVE

12/30/2009

Helpful

(107)

Becky Lynn Demastus

05/08/2009

Baking the squash took 1 hour; I didn't have unsalted butter so used regular butter; I added black & red pepper; I omitted the half & half; I used vegetarian chicken broth and I'm here to tell you this soup was AWESOME!! We will be making this one again soon!! Read More

Helpful

(83)

foodelicious

02/09/2009

A combination of flavors so deliciously right it makes me crazy to think I've lived this long without experiencing it before now. Better late than never. Thank you for this beautiful beautiful soup! Read More

Helpful

(73)

Inji Dogukan Palmer

01/03/2011

I've been making the same soup for a while now. Except i don't use pears. I use a can of coconut milk...It's heaven... Read More

Helpful

(46)

Paula

02/27/2009

Excellent! This is an adaptable recipe. Along with the squash, I roasted 2 Anjou pears and some parsnips that I needed to use up. Otherwise completed the recipe as written. My family and guests loved it. Read More

Helpful

(45)

Tami Baity

12/13/2010

Very Very delicious! I followed the recipe almost exactly. I used home made stock that had no salt in it, so I increased the salt to 3 tsp.. Also, I had no ripe pears, so I used two medium Cortland apples. After these small changes, the finished product was really good. I did take the liberty of adding some fresh nutmeg, about 1/2 tsp, also ground cinnamon, about a tablespoon. These additions took this 5 star recipe and made it 6 stars. My guests raved about it for days! Thanks for sharing!! Read More

Helpful

(40)

MIADAMIANI

09/08/2009

Delish! Believe it or not my local grocer didn't have any pears in stock today. (He said they are out of season) Anyway used the canned version and nobody could tell the difference! SO delicious! Even my toddler was a fan! Read More

Helpful

(28)

stannius

02/11/2009

Awesome recipe. Works with a variety of root vegetables/squashes/etc. We made it into a Butternut Parsnip and Rutabega Soup and got raves. Read More

Helpful

(22)

Tracy Gregory

01/03/2011

This was delicious! Made as written except used dried ginger (1 tsp). Will make again. Read More

Helpful

(19)

Abigail Porter

01/10/2011

Helpful

(9)

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Nutritional Information

Curried Butternut Squash and Pear Soup

Servings Per Recipe: 8
Calories: 168.7

% Daily Value *

protein: 6 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 26 %

sugars:

fat: 10 %

saturated fat: 19 %

cholesterol: 7 %

vitamin a iu: 384 %

niacin equivalents: 18 %

vitamin b6: 17 %

vitamin c: 48 %

folate: 10 %

calcium: 10 %

iron: 8 %

magnesium: 21 %

potassium: 17 %

sodium: 36 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Curried Butternut Squash and Pear Soup

1 of 374

All Reviews

FOODLOVE

12/30/2009

Helpful

(107)

Becky Lynn Demastus

05/08/2009

Helpful

(83)

foodelicious

02/09/2009

A combination of flavors so deliciously right it makes me crazy to think I've lived this long without experiencing it before now. Better late than never. Thank you for this beautiful beautiful soup!

Helpful

(73)

Inji Dogukan Palmer