My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry Serve topped with frizzled onions
Prep Time
1 hr 45 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
Cut squash in half lengthwise; discard seeds and membrane. Place squash halves
cut sides down
on the prepared baking sheet. Roast in preheated oven until very soft
about 45 minutes. Scoop the pulp from the peel
and reserve.
Melt butter in a large soup pot over medium heat. Stir in the onion
garlic
ginger
curry powder
and salt. Cook and stir until the onion is soft
about 10 minutes. Pour the chicken broth into the pot
and bring to a boil. Stir in the pears and the reserved squash
and simmer until the pears are very soft
about 30 minutes.
Pour the soup into a blender
filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel
and carefully start the blender. Puree in batches until smooth. Return the soup to the pot
stir in the half and half
and reheat.
Cook’s Note
Serve topped with Frizzled Onions.
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