Curried Squash and Pear Soup

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


  • 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.


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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  • 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.