Curried Butternut Squash And Pear Soup
Want to make this aubergine, courgette, sweet potato and lentil curry sp friendly?
Recipe Summary Curried Butternut Squash And Pear Soup
My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.Ingredients | Butternut Squash Sweet Potato & Courgette Curry (Vg)1 (2 pound) butternut squash3 tablespoons unsalted butter1 onion, diced2 cloves garlic, minced2 teaspoons minced fresh ginger root1 tablespoon curry powder1 teaspoon salt4 cups reduced sodium chicken broth2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice½ cup half and halfDirectionsPreheat 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.Serve topped with Frizzled Onions.Info | Butternut Squash Sweet Potato & Courgette Curry (Vg)prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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