How To Make Curried Squash and Pear Soup
This curried squash and pear soup is great for cold weather. Season it with the right amount of curry, ginger, and nutmeg to bring out its potential.
Heat 2 tablespoons olive oil and 1 teaspoon butter in a large, thick-bottomed pot on high heat. Add half of the cubed butternut squash. Toss to coat with the oil. Let cook until lightly browned on several sides. Remove with a slotted spoon to a bowl. Repeat with the remaining butternut squash. Remove to a bowl.
Add 1 tablespoon of olive oil to the pot. Add the chopped onion. Lower the heat to medium and cook for a few minutes to soften. Then add the curry powder, ground ginger, and nutmeg. Cook for a few minutes more.
Add the chopped pear, and toss to coat. Cook for a minute more.
Add the browned butternut squash to the onion pear mixture. Add the water, stock, pear nectar, salt, and pepper. Bring to a boil on high heat; partially cover, reduce heat, and simmer for 30 minutes.
Purée using a stick blender or if using a standing blender, purée a third of the soup at a time.
Turn off heat. Stir in ¼ cup of cream. Ladle soup into bowls, and garnish with pear slices.
- Calories: 219.88kcal
- Fat: 10.06g
- Saturated Fat: 3.15g
- Trans Fat: 0.02g
- Monounsaturated Fat: 5.39g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 29.89g
- Fiber: 5.05g
- Sugar: 12.38g
- Protein: 4.78g
- Cholesterol: 15.06mg
- Sodium: 327.59mg
- Calcium: 74.05mg
- Potassium: 610.15mg
- Iron: 1.34mg
- Vitamin A: 595.19µg
- Vitamin C: 26.68mg
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