Curried Butternut Squash and Pear Soup
Everyone asks me for this recipe and I've made it MUCH easier for days that I have school. I make it in the slow cooker! No roasting, no chopping into uniform pieces. Here's how it works:
I put the crockpot on HIGH with the butter, onions and garlic for about 30 mins, until the onions are translucent. Then I stir in the curry and ginger (sometimes I use powdered ginger if I'm out of fresh). It makes a paste at the bottom of the crock pot. Then I throw in the stock, pears and squash, which I just core and cut into HUGE chunks. DO NOT PEEL! The fiber is good for you and they all soften by the end of the cooking time and are pureed into the soup. Then I just let simmer on LOW 8 hours or HIGH for 5 hours. All of the squash and pears are super soft at that time, so I just stick in my immersion blender, puree it all, pour in cream and voila! Also, if you are with a vegan friend, omitting the cream does no harm to this recipe.... and this comes from a die hard full fat dairy lover!
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Sep. 26, 2013