Traditional recipes

Curried Squash and Pear Soup

Curried Squash and Pear Soup

Method

1 Sauté the butternut squash: Heat 2 Tbsp 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.

2 Cook the onions and spices: 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.

3 Add the chopped pear, and toss to coat. Cook for a minute more.

4 Add water, stock, pear nectar, salt, pepper, then simmer: 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 30 minutes.

5 Purée: Purée using a stick blender or if using a standing blender, purée a third of the soup at a time.

If the soup is too thick for you, add a little water to thin it. If it is too thin for you, bring it to a boil and let it boil down a bit.

6 Add cream: Turn off heat. Stir in 1/4 cup of cream.

Ladle soup into bowls, and garnish with pear slices.

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Watch the video: How to make Butternut Squash Soup (October 2021).