My great friend Amy shared this recipe with me. It was titled “Lindsay’s Curried Butternut Squash and Pear Soup” so I can’t give full credit to the original author. It was easy to make and has great flavours. I’ve added in my notes for you throughout.
This is a perfect soup for a cold winter day!
- 1 (2lb) butternut squash
- 3 tbsp unsalted butter (could use coconut oil)
- 1 onion, diced
- 2 cloves garlic, minced (I used 3)
- 2 tsp minced fresh ginger root
- 1 tbsp curry powder
- 4 cups chicken broth (I used my homemade chicken broth – so easy from scratch!)
- 2 firm Bartlett pears, peeled, cored, and cut into 1 inch dice
- 1/2 cup half & half (I didn’t add any milk, you could add coconut or almond milk to make Dairy-free)
- Preheat an oven to 375 degrees F. 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 veyr soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
- Melt the butter (coconut oil) 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 or use an immersion blender to blend. Stir in the milk or milk substitute and serve warm.