Pears give this harvest soup a pleasant sweetness and nice velvety finish, while curry and ginger provide delightful flavor. —Sarah C. Vasques, Milford, New Hampshire
- 1 medium butternut squash (about 3 pounds)
- 1 medium onion, chopped
- 2 tablespoons canola oil
- 1 tablespoon curry powder
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1 teaspoon salt
- 4 cups reduced-sodium chicken broth
- 4 medium pears, peeled and chopped
- 1/2 cup heavy whipping cream
- Balsamic vinegar and snipped chives, optional
- Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
- In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly.
- In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired. Yield: 9 servings.
Originally published as Butternut Squash & Pear Soup in Healthy Cooking December/January 2011, p31
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