Curried Butternut Squash and Pear Soup Recipe -
Curried Butternut Squash and Pear Soup Recipe
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Curried Butternut Squash and Pear Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2009

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 added the roasted vegetables. Once it came to a boil I used my immersion blender to puree it and added a litle red pepper. I did not add the half and half. It was fantastic.

Most Helpful Critical Review
Jan 10, 2011

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 tastes.

May 08, 2009

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 you, this soup was AWESOME!! We will be making this one again soon!!

Feb 09, 2009

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 soup!

Jan 03, 2011

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...

Feb 27, 2009

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 loved it.

Dec 13, 2010

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 Cortland apples. After these small changes, the finished product was really good. I did take the liberty of adding some fresh nutmeg, about 1/2 tsp, also ground cinnamon, about a tablespoon. These additions took this 5 star recipe and made it 6 stars. My guests raved about it for days! Thanks for sharing!!

Sep 08, 2009

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 delicious! Even my toddler was a fan!


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 786 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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