Belinda Silverthorne Recipe Reviews (Pg. 1) - (15625754)

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Belinda Silverthorne




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Curried Butternut Squash and Pear Soup

Reviewed: Dec. 9, 2013
This was a great recipe! I live on an island six miles off of the coast of Maine, so I have to "improvise" a bit, more often than not. Here's what I did: I had two regular size bags of frozen butternut squash that had been peeled, seeded, etc. I baked all of the squash in a 375 oven for 30 minutes (less time because they were smaller pieces). I cooked the onion, garlic, ginger, curry, chicken broth, salt and pepper, along with the chopped pears. I used a little less ginger and curry with the idea that I could add more, if needed. I didn't need to add more--so, I guess, my suggestion would be to go slow on the ginger and curry. I didn't use my blender, but instead, used a potato masher to break up the squash and pear pieces. It worked great, and left some satisfying chunks. I will definitely make this again!
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