Butternut Squash & Pear Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Pears give this harvest soup a pleasant sweetness and nice velvety finish, while curry and ginger provide delightful flavor. âSarah C. Vasques, Milford, New Hampshire Ingredients:
1 medium butternut squash (about 3 pounds) |
1 medium onion, chopped |
2 tablespoons canola oil |
1 tablespoon curry powder |
2 garlic cloves, minced |
2 teaspoons minced fresh gingerroot |
1 teaspoon salt |
4 cups reduced-sodium chicken broth |
4 medium pears, peeled and chopped |
1/2 cup heavy whipping cream |
balsamic vinegar and snipped chives, optional |
Directions:
1. Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
2. In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly.
3. In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired. Yield: 9 servings.
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