Curried Squash and Pear Soup

EASY Butternut Squash Soup with Pears, seasoned with curry and ginger

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 6 to 8

Ingredients

  • 6 cups cubed butternut squash (about 1 1/2 pounds)
  • 3 Tbsp olive oil
  • 1 teaspoon butter
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 2 1/2 teaspoons yellow curry powder
  • 1/2 teaspoon ground ginger
  • Pinch of nutmeg
  • 2 cups peeled, chopped Bartlett pear (about 1 pound, 3 pears)
  • 1 1/2  cups water
  • 1 cup pear nectar
  • 4 cups chicken or vegetable stock (use veg stock for vegetarian option)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup heavy whipping cream
  • 1 small Bartlett pear, cored and thinly sliced

Method

1 Sauté the butternut squash: Heat 2 Tbsp olive oil and 1 teaspoon butter in a large, thick-bottomed pot on high heat. Add half of the cubed butternut squash. Toss to coat with the oil. Let cook until lightly browned on several sides.

Remove with a slotted spoon to a bowl. Repeat with the remaining butternut squash. Remove to a bowl.

2 Cook the onions and spices: Add 1 tablespoon of olive oil to the pot. Add the chopped onion. Lower the heat to medium and cook for a few minutes to soften.

Then add the curry powder, ground ginger, and nutmeg. Cook for a few minutes more.

3 Add the chopped pear, and toss to coat. Cook for a minute more.

4 Add water, stock, pear nectar, salt, pepper, then simmer: Add the browned butternut squash to the onion pear mixture. Add the water, stock, pear nectar, salt, and pepper. Bring to a boil on high heat; partially cover, reduce heat, and simmer 30 minutes.

5 Purée: Purée using a stick blender or if using a standing blender, purée a third of the soup at a time.

If the soup is too thick for you, add a little water to thin it. If it is too thin for you, bring it to a boil and let it boil down a bit.

6 Add cream: Turn off heat. Stir in 1/4 cup of cream.

Ladle soup into bowls, and garnish with pear slices.

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Comments

  • Lynn

    This is really good. I made a few substitutions because I didn’t have nectar. My family loved it.

  • Candace

    After one bite, my husband declared this to be the best soup ever! I was unable to find pear nectar anywhere but ran across apricot nectar which seemed to work as a substitute. Would this soup freeze well? We like to make extra for freezing but I wasn’t sure what the cream in it would do. Thanks for the great recipe!

    I haven’t tried freezing it, but if you do, please let us know how it turns out for you. ~Elise

  • Liz

    This was wonderful! I generally don’t like squash soups, but I had some squash in my freezer and decided it was time to use it. Beautiful marrying of flavors. Thanks for expanding my palate!

  • Melissa

    AMAZING! This is one of the best soups I have ever made – and it got rave reviews at our Halloween party. I usually don’t follow a recipe this closely, but I only made one change & it was SO GOOD! I used Red Curry Powder & it gave it just a little bit more kick. The flavors & tastes were layered perfectly…sweet & salty! I highly reccommend this recipe!

  • Laura

    Interesting flavours, but far, far too much curry. I’ll definately make it again, but as a side rather than as a main dish, and with about half the curry. I must say, it was fun to make.

  • Traci

    This was incredibly delicious! I made it exactly as written – wouldn’t change a thing. It was creamy, had just enough of a bite without overpowering it and the pear added a very nice flavor. I made it for Thanksgiving last year and we’re still all talking about it.