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Curried Butternut Squash And Pear Soup Recipe

Ingredients

How to make it

  • Preheat oven to 375 degrees. Line a 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 min. 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 min. 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 min.
  • Use your handheld stick blender to puree the soup until smooth.
  • Garnish with spiced pecans and a swirl of coconut milk.
  • Enjoy!

Reviews & Comments 4

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  • mrpiggy 10 years ago
    Chuckie, that is an awesome presentation pic. Wow
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  • CTSandy 10 years ago
    Looks beautiful and sounds so good.
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  • NPMarie 10 years ago
    Lovely recipe:)
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  • Good4U 10 years ago
    What a lovely yummy pic! I make a similar Butternut Squash soup but never thought of adding the coconut milk to it. I am sure it would add a nice flair:)
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The Cook

chuckieb Ottawa, CA

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