Curried Ginger Butternut Squash & Pear Soup

Thanksgiving is upon us, and I’m inviting readers to share their favorite VEGGIE RECIPES! I just made this wonderful soup from the squash I harvested last month from my garden. When it’s cooled down a bit, it will go into my freezer until feast day. Please go to the “Share with Us” section to share your favorite recipes! DSCN0187_3_2

Curried Ginger Butternut Squash and Pear Soup

Servings: 8

INGREDIENTS:

1 (2 pound) butternut squash

1 onion, diced  (I used a red onion)

1 T olive oil

2 T butter

2 cloves garlic, minced

2 tsp minced fresh ginger root

1 T curry powder    

1/2 tsp salt

4 cups reduced sodium vegetable broth

2 firm ripe pears, peeled,cored, and diced

1/2 cup milk (optional)

DIRECTIONS:

1.  Preheat an oven to 400o.  Line a rimmed baking sheet or roasting pan with parchment paper. 

2.  Peel squash and remove seeds and membrane. Chop into cubes (about 1” or so). Chop onion coarsely. Mix squash cubes and onion in a bowl with a tablespoon of olive oil—toss to mix.  Pour into pan and roast for 12 minutes. Stir, then roast for another 10 – 15 min. until squash is very soft.

3.  Melt butter in a large soup pot over medium heat. Stir in the garlic, ginger, curry powder, and salt. Cook and stir about 5 minutes. Add the pears and the cooked onion and  squash, pour the vegetable broth into the pot, and bring to a boil. Reduce heat and simmer until the pears are very soft– about 30 minutes.

4. Cool for a half hour or so, and then pour the soup, in batches, into a blender, filling the pitcher no more than halfway each time. Hold down the lid of the blender (or cover pitcher with plastic wrap before putting lid on). Puree in batches until smooth. Return the soup to the pot, stir in the milk, and reheat. This soup freezes just fine. Pretty garnish: a dollop of sour cream and a sprig of parsley in each bowl. 

Wishing you a Happy & Healthy Thanksgiving!

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