Recipe by blancdeblanc
"My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. "
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1 (2 pound)
minced fresh ginger root
reduced sodium chicken broth
firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
half and half
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.
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.
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!!
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!
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.
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...
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!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Butternut Squash and Pear Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 160
** Calories from Fat: 58
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