Curried Pear and Butternut Soup
From notyourmomma 15 years ago
- 90 minutes to make
- Serves 6
From the Angel Food Ministries recipe file
Ingredients
- 1 2 lb of butternut squash shopping list
- 3 tbsp of butter, unsalted shopping list
- 1 diced onion shopping list
- 2 cloves of garlic, minced shopping list
- 2 tsp of grated ginger root shopping list
- 2 tsp of curry powder shopping list
- 8 to 10 passes of a whole nutmeg over a microplane shopping list
- 1/2 to 1 tsp of salt shopping list
- 4 cups of chicken broth shopping list
- 2 firm ripe bartlett pears, peeled, cored and cut in one inch pieces shopping list
- 1/2 cup of half and half shopping list
How to make it
- Preheat the oven to 375 degrees.
- Line a baking sheet with foil or parchment paper.
- Cut the squash in half, discard seeds and membrane.
- Place cut side down on the baking sheet.
- Roast in the oven until very soft, about 45 minutes.
- Scoop pulp from peel and save.
- Melt butter in large soup pot over medium heat.
- Add garlic, onion, ginger, curry powder, nutmeg and salt.
- cook until onion are soft.
- Add broth and bring to a boil.
- Stir in pears and the cooked squash and simmer until very soft.
- Run through a food mill or process in a blender.
- When smooth, return to pot and add cream and heat.
- Adjust seasonings with salt and pepper.
- (I tend to add a little cayenne, and top the blended soup with a crispy croutons)
The Rating
Reviewed by 3 people-
This is indeed a terrific and healthy soup.
HIGH FIVE! :+D
chefelaine
in Muskoka loved it
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" It was excellent "