Curried Pear And Butternut Soup |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From the Angel Food Ministries recipe file Ingredients:
1 2 lb of butternut squash |
3 tbsp of butter, unsalted |
1 diced onion |
2 cloves of garlic, minced |
2 tsp of grated ginger root |
2 tsp of curry powder |
8 to 10 passes of a whole nutmeg over a microplane |
1/2 to 1 tsp of salt |
4 cups of chicken broth |
2 firm ripe bartlett pears, peeled, cored and cut in one inch pieces |
1/2 cup of half and half |
Directions:
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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