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Butternut Squash and Pear Soup

Prep Time:

15 Minutes

Cook Time:

1 Hour

Serves:

8 Servings

Level:

Intermediate

About the Recipe

Throw on that cozy blanket by the fireplace and a classic holiday movie while you warm your soul with this perfect fall or winter day soup. Pair with a glass of chardonnay or a ginger beer.

Ingredients

  • 1 ( 2 Pound ) Butternut squash

  • 3 Tablesoons unsalted butter

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 2 teaspoons fresh ginger root OR ground ginger

  • 1 teaspoon salt

  • 4 cups reduced sodium chicken broth

  • 2 firm, ripe, Bartlett Pears, peeled, cored, and cut into 1 inch dice.

  • 1/2 cup half and half

  • (Optional) Fried Onions OR Croutons as topping

Preparation

Step 1


Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.


Step 2


Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.


Step 3


Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.


Step 4


Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat. Top with crunchy fried onions or croutons.

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