EASY Butternut Squash Soup with Pears, seasoned with curry and ginger
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Tis the season for squash and pear! These two friends of fall work superbly collectively on this creamy, flippantly spicy, gingery soup.
After I first posted this recipe years in the past, I advised roasting a halved butternut squash first, to get make purée as the bottom for the soup. That works, however you’re left with an extra of squash purée, and generally it’s simply simpler to start out with pre-cut butternut squash.
So, on this revised model, I’m browning pre-cut cubed squash in olive oil and butter, then cooking onions with spices, after which including chopped pears, earlier than including again the squash and inventory to make the soup.
Pears and ginger love one another, so I’m including just a little floor ginger for some zing, in addition to a splash of nutmeg.
The soup is just like a spicy pumpkin soup additionally right here on Merely Recipes, however with a particular pear taste. You’ll be able to add a skinny slice of Bartlett pear to every serving, or reduce up a pear in small items and blend them into the soup for added sweetness.
Up to date September 28, 2018 : Pictures and recipe up to date, first revealed 2005
Curried Squash and Pear Soup Recipe
- 6 cups cubed butternut squash (about 1 half of kilos)
- three Tbsp olive oil
- 1 teaspoon butter
- 1 medium onion, chopped (about 1 half of cups)
- 2 half of teaspoons yellow curry powder
- half of teaspoon floor ginger
- Pinch of nutmeg
- 2 cups peeled, chopped Bartlett pear (about 1 pound, three pears)
- 1 half of cups water
- 1 cup pear nectar
- four cups rooster or vegetable inventory (use veg inventory for vegetarian possibility)
- half of teaspoon salt
- 1/eight teaspoon black pepper
- 1/four cup heavy whipping cream
- 1 small Bartlett pear, cored and thinly sliced
1 Sauté the butternut squash: Warmth 2 Tbsp olive oil and 1 teaspoon butter in a big, thick-bottomed pot on excessive warmth. Add half of the cubed butternut squash. Toss to coat with the oil. Let cook dinner till flippantly browned on a number of sides.
Take away with a slotted spoon to a bowl. Repeat with the remaining butternut squash. Take away to a bowl.
2 Prepare dinner the onions and spices: Add 1 tablespoon of olive oil to the pot. Add the chopped onion. Decrease the warmth to medium and cook dinner for a couple of minutes to melt.
Then add the curry powder, floor ginger, and nutmeg. Prepare dinner for a couple of minutes extra.
three Add the chopped pear, and toss to coat. Prepare dinner for a minute extra.
four Add water, inventory, pear nectar, salt, pepper, then simmer: Add the browned butternut squash to the onion pear combination. Add the water, inventory, pear nectar, salt, and pepper. Carry to a boil on excessive warmth; partially cowl, scale back warmth, and simmer 30 minutes.
5 Purée: Purée utilizing a stick blender or if utilizing a standing blender, purée a 3rd of the soup at a time.
If the soup is just too thick for you, add just a little water to skinny it. Whether it is too skinny for you, convey it to a boil and let it boil down a bit.
6 Add cream: Flip off warmth. Stir in 1/four cup of cream.
Ladle soup into bowls, and garnish with pear slices.
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