Curried Squash and Pear Soup
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
6 cups cubed butternut squash
3 tablespoons extra virgin olive oil
1 teaspoon butter
1 medium onion, chopped
2 1/2 teaspoons yellow curry powder
1/2 teaspoon ground ginger
Pinch of nutmeg
2 cups peeled, chopped Bartlett pear
1 1/2 cups water
1 cup pear nectar
4 cups chicken or vegetable stock
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup heavy whipping cream
1 small Bartlett pear, cored and thinly sliced
Directions
Heat 2 Tbsp olive oil and 1 teaspoon butter in a large, thick-bottomed pot on high heat. Add half of the cubed butternut squash. Toss to coat with the oil. Let cook until lightly browned on several sides.
Remove with a slotted spoon to a bowl. Repeat with the remaining butternut squash. Remove to a bowl.
Add 1 tablespoon of olive oil to the pot. Add the chopped onion. Lower the heat to medium and cook for a few minutes to soften.
Then add the curry powder, ground ginger, and nutmeg. Cook for a few minutes more. Add the chopped pear, and toss to coat. Cook for a minute more.
Add the browned butternut squash to the onion pear mixture. Add the water, stock, pear nectar, salt, and pepper. Bring to a boil on high heat; partially cover, reduce heat, and simmer 30 minutes.
Purée using a stick blender or if using a standing blender, purée a third of the soup at a time.
If the soup is too thick for you, add a little water to thin it. If it is too thin for you, bring it to a boil and let it boil down a bit.
Turn off heat. Stir in 1/4 cup of cream.
Ladle soup into bowls, and garnish with pear slices.