Curried Squash and Pear Soup

Tis the season for squash and pear. My friend Lorenza gave me this recipe back in the spring, when neither were in season. I finally made it last week, and it was lovely! Similar to the spicy pumpkin soup I made the other day, but with a distinctive pear flavor. You can add a thin slice of bartlett pear to each serving, or cut up a pear in small pieces and mix them into the soup for added sweetness.

Ingredients

  • 1 butternut squash (about 2 3/4 pounds)
  • 1 tablespoon butter
  • 2 cups chopped peeled Bartlett pear (about 1 pound)
  • 1 1/2  cups thinly sliced onion
  • 2 1/3  cups water
  • 1 cup pear nectar
  • 2 (14 1/2-ounce) cans vegetable broth*
  • 2 1/2  teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup half-and-half
  • 1 small Bartlett pear, cored and thinly sliced

If cooking gluten-free, use gluten-free broth.

Method

1 Preheat oven to 375°.

2 Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Peel squash; mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use.

3 Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sauté 10 minutes or until lightly browned.

4 Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes.

5 Place one-third of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture.

6 Return squash mixture to pan; stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.

Serves 8 (serving size: 1 1/4 cups)

Main Ingredients

Course

Type

Cuisine