This butternut squash soup is full of flavor and looks beautiful as well. It has settle complexities of flavor with the curry, sweet pears and delicate squash. If you didn't like butternut squash soup before you will now. It is sure to change your mind. As a added bonus this recipe is perfect for entertaining because it can be made a day ahead and then reheated and garnished when served. It is sure to impress your guests. To make this recipe vegan, omit the cream and use vegetable broth.
|roasted butternut squash|
Curried Butternut Squash and Pear Soup
Serves: 4-6 Cook Time: 30 min Prep Time: 40 min
|Simmering squash to enhance flavors|
- 1 butternut squash, roasted
- 6 d'anjou pears, diced and roasted
- 4 cups vegetable or chicken broth
- 1 onion, diced
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1/8-1/4 teaspoon ceyenne
- 1/2 cup heavy cream (optional)
- 1/4 cup pepitas toasted for garnish
To roast pears, toss with 2 teaspoons lemon juice and 2 teaspoons evoo. Roast at 400F for 15 minutes. To make soup, heat stock pan over medium heat. Saute onions in olive oil until tender and translucent. Add squash and 4 pears. Saute for a couple minutes more. Add broth, curry powder, and ceyenne. Bring to a simmer. Simmer 15 minutes. Add cream, salt and pepper to taste. Garnish with reserved pears and pepitas.
|An amazing butternut squash soup!|