Curried Butternut Squash Pear Soup

Follow our step-by-step guide on how to make Curried Butternut Squash Pear Soup.

1. Step 1

   Start by preheating your oven to a cozy 375°F (190°C) and prepare a rimmed baking sheet by lining it with parchment paper.

2. Step 2

   Next, take a butternut squash and slice it in half lengthwise, carefully removing the seeds and any stringy bits inside.

3. Step 3

   Place the squash halves cut-side down on the prepared baking sheet and let them roast in the oven for about 45 minutes, or until they become wonderfully soft and tender.

4. Step 4

   Once they’re done, scoop out the delicious pulp and set it aside; this will be the heart of your soup.

5. Step 5

   In a large soup pot, melt some butter over medium heat, allowing its rich aroma to fill your kitchen.

6. Step 6

   Add in diced onion, minced garlic, fresh ginger, curry powder, and a pinch of salt.

7. Step 7

   Stir everything together and let it cook for about 10 minutes, or until the onion turns soft and translucent, creating a fragrant base for your soup.

8. Step 8

   Now, pour in the chicken broth and bring it to a gentle boil.

9. Step 9

   Toss in the diced pears along with the reserved squash pulp, and then reduce the heat to let it simmer.

10. Step 10

    Allow the mixture to bubble away for about 30 minutes, or until the pears are soft and tender, infusing the soup with their natural sweetness.

11. Step 11

    When the time is right, carefully transfer the soup to a blender, filling it no more than halfway to avoid any splashes.

12. Step 12

    Secure the lid with a folded kitchen towel for safety, and blend in batches until the soup is silky smooth.

13. Step 13

    Once blended, return the creamy mixture to the pot and stir in some half and half for an extra touch of richness.

14. Step 14

    Gently reheat the soup, and it’s ready to serve.

15. Step 15

    Enjoy this warm, comforting bowl of goodness that’s perfect for any occasion!.