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)