EASY butternut squash soup with pears flavored with curry and ginger
It’s pumpkin and pear season! These two fall friends work beautifully together in this creamy, slightly spicy ginger soup.
When I first posted this recipe years ago, I suggested roasting a halved butternut squash first to make a puree to use as a base for the soup. This works, but you’ll end up with excess squash puree, and sometimes it’s just easier to start with pre-cut butternut squash.
Pears and ginger love each other, so I add a bit of ground ginger for a little zing, as well as a sprinkling of nutmeg.
The soup resembles a spicy pumpkin soup, again here on Simply Recipes, but with a distinctive pear flavor. You can add a thin slice of Bartlett pear to each serving, or cut a pear into small pieces and mix them into the soup for added sweetness.
Want more pumpkin soup recipes?
- Butternut Squash and Apple Soup
- Curry Butternut Squash Soup
- Roasted Kabocha Pumpkin Soup
- Pressure Cooker Butternut Squash Soup
- Creamy pumpkin soup with smoked paprika
Curry Squash and Pear Soup
ingredients
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6 cups rolled Butternut Squash(about 1 1/2 pounds)
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3 tablespoon Extra virgin olive oil
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1 teaspoon butter
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1 medium Onionchopped (approx 1 1/2 cups)
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2 1/2 teaspoon yellow curry powder
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1/2 teaspoon ground ginger
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prize nutmeg
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2 cups peeled, chopped Bartlett pear (about 1 pound, 3 pears)
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1 1/2 cups water
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1 Cup pear nectar
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4 cups chicken or vegetables share
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1/2 teaspoon Salt
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1/8 teaspoon black pepper
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1/4 Cup fat whipped cream
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1 small Bartlett pear seeded and thinly sliced for garnish
method
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Fry the butternut squash:
Heat 2 tablespoons olive oil and 1 teaspoon butter in a large, heavy-bottomed saucepan over high heat. Add half of the diced butternut squash. Brush with the oil. Let cook until lightly browned on several sides.
Pour into a bowl with a slotted spoon. Repeat with the remaining butternut squash. Put in a bowl.
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Cooking onions and spices:
Pour 1 tablespoon of olive oil into the saucepan. Add the chopped onion. Reduce the heat to medium and cook for a few minutes to soften.
Then add the curry powder, ground ginger and nutmeg. Cook for a few more minutes.
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Add pear:
Add the chopped pear and toss to coat. Cook for another minute.
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Add the remaining ingredients and simmer:
Add the browned butternut squash to the onion and pear mixture. Add water, broth, pear nectar, salt and pepper. Bring to a boil over high heat. Partially cover, reduce heat and simmer for another 30 minutes.
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Puree:
Puree with a blender. If using a stand mixer, puree one third of the soup at a time.
If the soup is too thick for you, add a little water to thin it out. If it’s too thin for you, bring it to a boil and let it simmer and thicken a bit.
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Add cream:
Turn off the heat and stir in 1/4 cup cream.
Pour soup into bowls and garnish with pear slices to serve.
