I love to serve this creamy, healthy and delicious butternut squash & pear soup during the fall and winter months, this version that has curry really gives it a beautiful flavor that complements the squash and the pears quite well. Great for any kind of party or a simple family dinner; I have served this in shot glasses at parties as an appetizer offering and the crowds screamed with joy!
1 2 pound butternut squash
3 tablespoons olive oil
4 shallots, chopped
1 garlic clove, chopped
3 ripe pears, peeled, cored and chopped
2 teaspoons minced ginger
1 tablespoon yellow curry powder
2 cups vegetable broth
Salt & pepper to taste
1 cup of cream OR unflavored plant based non-dairy creamer
Chives for garnish and/or sour cream
- Preheat oven to 375 degrees
- Cut the squash in half and remove the seeds, drizzle 1 tablespoons olive oil on the cut side and place flesh side down on a parchment lined or cooking sprayed sheet pan and roast in oven for 35 to 45 minutes until very tender, remove to let cool and scoop out the flesh from the skin.
- In a 6 quart Dutch oven or pot, heat two tablespoons olive oil and add the shallots and garlic and cook until translucent, about 5 minutes.
- Add the roasted squash, pears, ginger, curry powder, vegetable broth, pinch of salt and pepper bring to boil and turn down to simmer for about 20 to 30 minutes
- Add the cream or non-dairy milk and puree with a hand immersion blender or carefully blend in batches until smooth in a regular blender.
- Garnish with chives and/or sour cream and serve.
- I served it in shot glasses for appetizer portions.
- Serves 6 bowls or many shot glass servings
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Tags: Butternut squash and pear soup, butternut squash soup recipes, fall soup recipes
This post was written by Joseph Sciascia