Married to Medicine

Married to Medicine

Tuesday, September 29, 2015

Curried Butternut Squash and Pear Soup

This soup is my #1 go-to for fall, the very first thing I do when the leaves start to change color.  It's healthy - the base is fruit and veggies - my kids love it, and every friend I've ever had who has tried it has raved about it.  It's somewhat of a reblog, as I covered it a few years ago, but I've got better pics now and the old version is buried in a personal entry; this deserves its own show.


1 butternut squash
3 tbsp butter
1 onion, chopped
2 cloves garlic, minced
3 tsp fresh minced ginger root (produce section) **
1 tbsp curry powder **
1 tsp salt
4 cups chicken broth (tip: use Better than Bouillon instead of broth, and add an extra tsp)
2 bartlett pears - allow to ripen so they are soft and sweet
1/2 cup cream (I once substituted milk and it was NOT as good)
Parmesan or a dollop of sour cream to top (optional)

** I tried this recipe without the ginger and curry and I might like it EVEN better that way.  Still very sweet and savory, but with more of a classic fall flavor.

The finished product... fall in a bowl.

(1) Roast the squash by slicing in half and removing seeds, and placing flat side down on a cookie sheet lined with parchment paper or aluminum foil.  Roast in 375 degree oven for 45 minutes.  When done, remove pulp from peel and set aside for later use.  TIP:  Use an ice cream scooper to get the pulp out - EASY!!!!

I made a double batch; highly recommend, freezes perfectly.
(2) Melt butter in large soup pot.  Stir in onion, garlic, ginger, curry powder, salt, and saute until onion is soft. Add chicken broth (or add 4 cups of water and 5 tsp of Better than Bouillon) and bring to a boil.  Add pear and squash and simmer until pear is soft (about 30 mins).

Peeling and mincing the ginger root.
Love, LOVE ginger.
Sauteeing butter, onion, garlic, ginger, curry, salt.
Easy pear dicing.
SO easy.  Scoop up with spatula and add to soup.
(3) Here's the labor of this recipe:  If you don't have an immersion blender, you need to transfer the soup to a food processor or blender in batches and blend until soup is pureed.  I highly recommend getting an immersion blender though.  They're not very expensive and they can pay for themselves easily when you use them to make your own baby food, smoothies, or other soups - find it on Amazon - makes a great gift too.

Immersion blender.  Perfect for making your own soups, baby food, or smoothies.

(4) Return soup to pot.  Stir in cream.  Reheat.  I like to serve with a dollup of sour cream or a sprinkling of cheese in the middle.  So fancy right?

Double batch.  It freezes perfectly in any container.

Enjoy.  Again and again :)

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