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Curried Butternut Squash and Pear Soup


"My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions."
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1 h 45 m servings 167 cals
Original recipe yields 8 servings


  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
  3. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
  4. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.


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Read all reviews 332
  1. 457 Ratings

Most helpful positive review

I loved this recipe. I roasted everything together (squash, onion, pears, garlic, and fresh ginger) - I then made a roux and added the chicken broth and curry and brought it to a boil and then ...

Most helpful critical review

This soup was ok... don't put it in your food processor the curry will stain anything white (I learned this the hard way). I don't think the soup was necessarily bad, but it just didn't suit our...

Most helpful
Most positive
Least positive

I loved this recipe. I roasted everything together (squash, onion, pears, garlic, and fresh ginger) - I then made a roux and added the chicken broth and curry and brought it to a boil and then ...

Baking the squash took 1 hour; I didn't have unsalted butter so used regular butter; I added black & red pepper; I omitted the half & half; I used vegetarian chicken broth and I'm here to tell y...

A combination of flavors so deliciously right it makes me crazy to think I've lived this long without experiencing it before now. Better late than never. Thank you for this beautiful, beautiful ...

I've been making the same soup for a while now. Except i don't use pears. I use a can of coconut milk...It's heaven...

Excellent! This is an adaptable recipe. Along with the squash, I roasted 2 Anjou pears and some parsnips that I needed to use up. Otherwise completed the recipe as written. My family and guests ...

Very Very delicious! I followed the recipe almost exactly. I used home made stock that had no salt in it, so I increased the salt to 3 tsp.. Also, I had no ripe pears, so I used two medium Cortl...

Delish! Believe it or not, my local grocer didn't have any pears in stock today. (He said they are out of season) Anyway, used the canned version and nobody could tell the difference! SO delicio...

Awesome recipe. Works with a variety of root vegetables/squashes/etc. We made it into a Butternut Parsnip and Rutabega Soup and got raves.

This was delicious! Made as written except used dried ginger (1 tsp). Will make again.