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Butternut Squash & Pear Soup

  • First I cut a butternut squash in half, brushed it with olive oil and baked it at 350 degrees for about 40 minutes, cut side down. Scoop out the flesh and set aside.
  • In a large soup pot saute a chopped onion and a couple of pears that have been peeled, cored and chopped until softened.  
  •  Add in a tablespoon of curry powder, mine is a hot one of course, a teaspoon of freshly grated ginger. (I use this porcelain grater which rinses clean  in a snap and pulverizes ginger or garlic to perfection)
  •  Add 1/2 teaspoon of cinnamon and a teaspoon of pepper. Stir it up for a minute to let the spices release their aromas then add in the cooked squash and about 2 cups of chicken stock. 
  • Simmer gently for about half an hour.Add a bit more stock if it is too thick.
  • Cool this mixture slightly then process in a food processor in small batches being very careful of the hot splatters and steam that may build up. You could also use an immersion blender right in the pot.
  •  Return it to the soup pot and if you like you could stir in a cup of cream to thin it slightly and add a richness but honestly I never do that because this tastes so good as is I see no reason to add calories to a very healthy soup.
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