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Butternut Squash & Pear Soup Recipe
Butternut Squash & Pear Soup Recipe photo by Taste of Home

Butternut Squash & Pear Soup Recipe

Read Reviews (17)
4.67 17
Publisher Photo
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
TOTAL TIME: Prep: 1-1/4 hours Cook: 45 min.
MAKES:9 servings
TOTAL TIME: Prep: 1-1/4 hours Cook: 45 min.
MAKES: 9 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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

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.

Reviews for Butternut Squash & Pear Soup(17)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 19, 2013

Outstanding!!! One of our favorite soups. I use 1/2 & 1/2 instead of the cream.

MY REVIEW
Reviewed Jan. 16, 2012

THIS IS THE BEST SOUP. I have shared this soup and recipe with SO many. EVERYONE LOVES IT!!! Thank you.

MY REVIEW
Reviewed Nov. 6, 2011

Absolutely amazing! The pears and butternut squash merry very well!

MY REVIEW
Reviewed Oct. 30, 2011

This soup was FANTASTIC! I didn't have fresh ginger on hand either so I used dried. I have to say, the balsamic is an excellent touch.

MY REVIEW
Reviewed Oct. 30, 2011

This soup is awesome! I used only half the curry because I'm not a big curry fan. You must do the balsamic drizzle to really take this soup from ordinary to extraordinary however. With the drizzle and the chives it becomes world-class.

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