Curried Squash and Pear Soup

Butternut squash soup with pears, and seasoned with spicy curry.

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)

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Comments

  1. 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.

  2. 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.

  3. 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!

  4. Tim

    This does sound amazing. I am definitely going to have to try it out. I have yet to be disappointed in any recipe I’ve found here. The Guinness Stew is fantastic. I suddenly have yet another reason to look forward to Squash and Pear season.

  5. 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!

  6. 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