- 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.
Click here to see photos.
- 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
- 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.