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Butternut Squash & Pear Soup

 Butternut Squash & Pear Soup
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
9 ServingsPrep: 1-1/4 hours Cook: 45 min.

Ingredients

  • 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

Directions

  • 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.

2 of 2

Butternut Squash & Pear Soup (continued)

Directions (continued)

  • Yield: 9 servings.
Nutritional Facts: 3/4 cup equals 190 calories, 8 g fat (3 g saturated fat), 18 mg cholesterol, 527 mg sodium, 29 g carbohydrate, 7 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.