Curried Butternut Squash and Pear Soup is a velvety, comforting dish with a beautiful balance of sweet and savory flavors. Roasted butternut squash blends seamlessly with ripe pears, creating a naturally creamy and lightly sweet base. Warm curry spices add depth and gentle heat, enhancing the soup’s rich aroma and golden color. Each spoonful feels smooth and nourishing, perfect for cozy evenings or elegant starters. The subtle fruitiness of the pears brightens the earthy squash and spices. This soup is both wholesome and indulgent, offering comfort with a refined twist.
Ingredients
- 1 (2 pound) butternut squash
- 3 tablespoons unsalted butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 2 teaspoons minced fresh ginger root
- 1 teaspoon salt
- 4 cups reduced sodium chicken broth
- 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
- ½ cup half and half
Instructions
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Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
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Halve squash lengthwise; discard seeds and membrane. Place squash, cut sides down, on the prepared baking sheet. Roast in the preheated oven until tender, about 45 minutes. Scrape out pulp; set aside.
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Melt butter in a large pot over medium heat. Stir in onion, garlic, curry powder, ginger, and salt. Stir until onion is soft, about 10 minutes. Add broth; bring to a boil. Stir in pears and reserved squash; simmer until pears soften, about 30 minutes.
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Purée in batches in a blender until smooth. Return soup to the pot; stir in half-and-half. Reheat on low until warmed through.