Creamy Curried Butternut Squash and Pear Soup Recipe

Ingredients

• 1 (2 pound) butternut squash
• 3 tablespoons unsalted butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 2 teaspoons minced fresh ginger root
• 1 teaspoon salt
• 4 cups reduced sodium chicken broth
• 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
• 0.5 cup half and half

Instructions

1. Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
2. Cut the butternut squash in half lengthwise; remove the seeds and stringy bits. Place the squash halves, cut-side down, on the prepared baking sheet. Roast in the preheated oven for about 45 minutes, or until tender. Scoop out the cooked squash pulp and set aside.
3. In a large pot over medium heat, melt the butter. Add the onion, garlic, curry powder, ginger, and salt. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 10 minutes. Pour in the broth and bring to a boil. Add the pears and the reserved squash pulp. Reduce heat and simmer for about 30 minutes, or until the pears are tender.
4. Carefully purée the soup in batches using a blender until completely smooth. Return the puréed soup to the pot. Stir in the half-and-half. Gently reheat over low heat until warmed through.

Nutrition

• Calories: 169 kcal
• Fat Content: 7 g
• Fiber Content: 7 g
• Sugar Content: 9 g
• Sodium Content: 888 mg
• Protein Content: 3 g
• Cholesterol Content: 20 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g