Curried Roasted Pear and Butternut Squash Soup

There are a lot of butternut squash soup recipes out there. What caught my attention about this one was the roasted pear. I wanted to see what adding a little fruit would do to my soup. (Good things, it turns out.) I decided to roast the garlic alongside the squash and pears. Roasted garlic is sweet and creamy and mild. Just what I want. The soup has a subtle kick from the curry and ginger. And a dash (or a few) of cinnamon adds warmth. Instead of finishing it off with a glug of heavy cream, I lightened it up with coconut milk. (Also sweet and creamy and complimentary.) Nutritious, flavorful, and filling, this soup is just what you need on a cold winter day.

Curried Roasted Pear and Butternut Squash Soup

INGREDIENTS

1 2-lb. butternut squash, peeled, seeded, and chopped
2 firm ripe Bartlett pears, peeled, cored, and chopped
4 cloves garlic
extra virgin olive oil
kosher salt and freshly ground black pepper
1 Tbsp. butter
1 yellow onion, diced
2 tsp. fresh ginger, minced
1 Tbsp. curry powder
3 1/2 cups homemade or low-sodium chicken broth
1/2 cup lite coconut milk
dash cinnamon
salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat oven to 425 F. Line a large baking sheet with aluminum foil. In a large bowl, toss squash, pear, and garlic with enough olive oil to lightly coat. Season with kosher salt and freshly ground black pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven for 35-45 minutes, turning occasionally, until tender and golden brown. Remove from the oven and set aside to cool.

2. Meanwhile, heat butter in a large pot over medium heat. Saute onion in butter until soft and translucent (about 10 minutes). Stir in the ginger and curry powder and saute for 1 minute. Add the roasted vegetables and chicken broth and bring to a boil. Reduce heat and simmer 10 minutes. Cool slightly before pureeing in batches in a blender or food processor.

3. Return the soup to the pot over medium-low heat. Stir in the coconut milk. Season with a dash of cinnamon and salt and freshly ground black pepper to taste. Serve warm.

Serves 4-6.

(Adapted from All Recipes)

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3 Responses to Curried Roasted Pear and Butternut Squash Soup

  1. Jenna November 13, 2011 at 10:13 pm #

    I made this today for lunch. Wow! Thank you so much for posting this recipe, I really loved it.

  2. Doug December 21, 2011 at 11:19 pm #

    First off, thank you for allowing me to take something back from my ex-wife; this home-made soup used to be one of a very few things she made me happy with! Come to find out, she wasn’t as good at it as I had thought 🙂 I made a couple of necessary improvisations that seem to have worked well: First, during my stint as a camera operator for a cooking show, host Mary Ann Esposito made anyone within earshot pledge never to peel skin off a squash before cooking. So here’s what I did: used a soup pan to put the split squash in, roasted with pear & garlic per your instructions, then just squeezed out of the skin when done. The bonus is that all that flavorful dripping stays in the soup pan instead of getting chucked out with tinfoil! Also, I don’t have a blender, so I just used a whisk. Worked great – & less mess. I LOVE THIS SOUP! THANKS!

  3. Doug December 21, 2011 at 11:37 pm #

    First of all, many thanks for giving back to me one of the few things my ex-wife used to make me happy with. I have missed this soup! BUT – as a former camera operator for a cooking show that bemoaned all of the nutritional waste that occurs when fruits and vegetables are separated from their skins (lots of vitamins, fibre and other good stuff in that connective tissue) I changed it up just a little. I sliced the raw squash in half and laid it in the soup pot, added the pears (with the skin on!) and garlic (that you can skin) to the pot and roasted, same time and temp as specified. Once roasted, the squash falls out of its own skin, but here’s a big difference: all that yummy flavor in the squash blood STAYS in the soup instead of getting chucked with the foil! Just scoop out the whole veggie mess and set aside while you saute the onions. It’s so flavorful this way! Thanks again for a really great recipe; it’s one way to make winter feel fun.