Curried Pear And Butternut Soup Recipe

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Curried Pear And Butternut Soup
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  1. Preheat the oven to 375 degrees.
  2. Line a baking sheet with foil or parchment paper.
  3. Cut the squash in half, discard seeds and membrane.
  4. Place cut side down on the baking sheet.
  5. Roast in the oven until very soft, about 45 minutes.
  6. Scoop pulp from peel and save.
  7. Melt butter in large soup pot over medium heat.
  8. Add garlic, onion, ginger, curry powder, nutmeg and salt.
  9. Cook until onion are soft.
  10. Add broth and bring to a boil.
  11. Stir in pears and the cooked squash and simmer until very soft.
  12. Run through a food mill or process in a blender.
  13. When smooth, return to pot and add cream and heat.
  14. Adjust seasonings with salt and pepper.
  15. (I tend to add a little cayenne, and top the blended soup with a crispy croutons)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 201.68 Kcal (844 kJ)
Calories from fat 74.53 Kcal
% Daily Value*
Total Fat 8.28g 13%
Cholesterol 22.73mg 8%
Sodium 978mg 41%
Potassium 788.86mg 17%
Total Carbs 30.28g 10%
Sugars 9.7g 39%
Dietary Fiber 5.41g 22%
Protein 2.53g 5%
Vitamin C 47mg 78%
Vitamin A 1.6mg 53%
Iron 1.7mg 10%
Calcium 119.7mg 12%
Amount Per 100 g
Calories 48.51 Kcal (203 kJ)
Calories from fat 17.93 Kcal
% Daily Value*
Total Fat 1.99g 13%
Cholesterol 5.47mg 8%
Sodium 235.23mg 41%
Potassium 189.74mg 17%
Total Carbs 7.28g 10%
Sugars 2.33g 39%
Dietary Fiber 1.3g 22%
Protein 0.61g 5%
Vitamin C 11.3mg 78%
Vitamin A 0.4mg 53%
Iron 0.4mg 10%
Calcium 28.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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