Curried Butternut Squash and Pear Soup Recipe

Name: Curried Butternut Squash and Pear Soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 1 (2 pound) butternut squash; 3 tablespoons unsalted butter; 1 onion, diced; 2 cloves garlic, minced; 2 teaspoons minced fresh ginger root; 1 tablespoon curry powder; 1 teaspoon salt; 4 cups reduced sodium chicken broth; 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice; 0.5 cup half and half

Cook Time: 90 minutes

Butternut Squash and Pear Soup

Ingredients

1 (2 pound) butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
cup half and half

Directions

Preheat the oven to 375F (190C). Line a rimmed baking sheet with parchment paper.
Cut the butternut squash in half lengthwise and discard the seeds and membrane. Place the squash halves, cut sides down, on the prepared baking sheet.
Roast in the preheated oven until the squash is very soft, about 45 minutes.
Once the squash is roasted, scoop the pulp from the peel and set it aside.
Melt the butter in a large soup pot over medium heat. Add the diced onion, minced garlic, fresh ginger, curry powder, and salt. Cook, stirring occasionally, until the onion softens, about 10 minutes.
Pour the chicken broth into the pot and bring the mixture to a boil.
Add the diced pears and the reserved roasted squash pulp into the pot. Simmer until the pears become very soft, about 30 minutes.
Transfer the soup in batches to a blender, filling the blender no more than halfway. Carefully blend until smooth, holding the lid with a folded kitchen towel to avoid splattering.
Return the pureed soup to the pot. Stir in the half and half, and reheat over medium heat until hot.

Cook's Note

For an extra touch, serve the soup topped with crispy frizzled onions.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value*
Calories	169	-
Total Fat	7g	9%
Saturated Fat	4g	20%
Cholesterol	20mg	7%
Sodium	888mg	39%
Total Carbohydrate	28g	10%
Dietary Fiber	7g	24%
Total Sugars	9g	-
Protein	3g	6%
Vitamin C	29mg	32%
Calcium	99mg	8%
Iron	1mg	8%
Potassium	591mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

FAQ about Curried Butternut Squash and Pear Soup Recipe

Yes, you can store this soup in an airtight container in the refrigerator for up to 3-4 days. If you'd like to store it for a longer period, it freezes well for up to 3 months. Just make sure to cool it down before storing and reheat thoroughly before serving.

Yes, you can use frozen butternut squash in this recipe. Just make sure to thaw it first and roast it as directed in the recipe for best flavor. However, if using frozen, the texture might be slightly different than fresh squash.

Absolutely! You can easily make this soup vegan by swapping the butter for olive oil or vegan butter, and replacing the half-and-half with coconut milk or any plant-based cream. Use vegetable broth instead of chicken broth to keep it completely plant-based.

To add more heat to this soup, you can increase the amount of curry powder or add red pepper flakes, cayenne pepper, or fresh chili. You can also top the soup with a dollop of spicy yogurt or hot sauce for extra spice.

This soup pairs wonderfully with crusty bread, garlic bread, or a fresh green salad. You can also serve it topped with frizzled onions, croutons, or a dollop of sour cream or Greek yogurt for extra richness.

Yes, you can make this soup in a slow cooker. Simply roast the butternut squash and then add all ingredients to the slow cooker along with the broth. Cook on high for 4-6 hours or on low for 6-8 hours. Use an immersion blender once everything is tender, and then stir in the half-and-half before serving.

Yes, you can double the ingredients to make a larger batch. Just make sure your pot is large enough to accommodate all the ingredients, and adjust the cooking time if necessary. You can also freeze any leftovers for later use.

If you don't have an immersion blender, you can transfer the soup in batches to a regular blender. Just be careful when blending hot liquids and make sure the blender is not overfilled. After blending, return the soup to the pot and stir in the half-and-half.

Yes! You can experiment by adding other fruits like apples, peaches, or even a small amount of pineapple for a different flavor profile. Apples, in particular, will pair nicely with the butternut squash and pears.

If you don’t have half-and-half, you can substitute it with equal parts heavy cream and milk, or use a non-dairy milk like almond milk or coconut milk if you're looking for a dairy-free version. You can also use just whole milk for a lighter version.

Comments

Sarah Hernandez

01/02/2025 10:32:50 AM

I have made this soup multiple times and each time it turns out differently because I like to experiment with various spices recommended in some of the reviews. I find it much easier to put all the ingredients in a slow cooker and double the recipe. The key is to add the coconut milk or cream at the end after blending the soup.

Jessica King

08/16/2023 01:22:48 PM

My family absolutely adores this recipe, and I frequently prepare it in a slow cooker. I prefer roasting the butternut squash to enhance its flavor. Additionally, I substitute a can of coconut milk for the 1/2 and 1/2. This recipe is definitely a keeper!