My family adores this creamy soup that is filling and has curry and butternut squash as its warming tastes. Serve with frizzled onions on top.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (2 pound) butternut squash
- 3 tablespoons unsalted butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 1 tablespoon curry powder
- 1 teaspoon salt
- 4 cups reduced sodium chicken broth
- 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
- ½ cup half and half
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Serve topped with
- .
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 7 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 888 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made this exactly as instructed. I make several butternut squash soups, and never add milk or cream to keep the calories down. But I added half and half this time, and it makes a huge difference. It is very creamy and very filling. The curry is not overpowering and the pear/ginger somehow are just enough sweetness to balance the curry, without it tasting more like a recipe that has apples and cinnamon etc. We LOVE this recipe. It is simple and now it is my favorite butternut squash soup!
I make this soup regularly now, it’s so yummy!
Made exactly as directed – but added crumbles Italian spicy and sweet sausage at tend – AMAZING!
Amazing recipe for main course, or as an appetizer.
This was the best butternut squash soup I’ve ever made and I make that soup a lot! the curry plus the pear…. outstanding!
Made this soup many times and it is always different as I add the different spices mentioned in a few of the reviews. Also I put all ingredients in a slow cooker and double the recipe. So much easier. Add the coconut milk or cream at the end after the puree.
I have tried many recipes, but this one was by far my favorite!
Delicious! I love this soup. Healthy, filling, and delicious. Cant beat that! Great recipe! So glad I tried this one!
I love the flavors in this recipe. I made it exactly as described and it was delicious. I actually tripled the batch to freeze the leftovers for later.
Absolutely delicious! The only thing I changed was I substituted onion powder for onions (because I didn’t have any) & garam masala for curry powder (because I didn’t have that either). I also added some cayenne powder for a lovely kick and omitted the half & half and the soup was more than filling! Was hesitant about adding pears but they were a tasty addition that countered the heat. Will definitely make this again!
IMy family loves this recipe and Ioften cook it in a crock pot. I still roast the butternut squash to add flavor. I also add a can of coconut milk instead of 1/2 and 1/2. This one is a real keeper!
Added roast pumpkin to the butternut squash and pears
This is a family favorite. My in-laws, husband & I love love love it. When we make it at home we use coconut milk in place of the half & half. In some cases we add an extra pear. We also started using the frozen ginger cubes (3) with extra curry to taste. That being said the recipe is still absolutely delicious in its true form as it is listed in her recipe. Thank you so much for sharing this oh so good soup recipe!!
the curry is subtle and nicely complements the pear and butternut squash….delicious
My favorite! I don’t use half and half. It’s creamy enough without it. Great to freeze and share.
I loved it, my boyfriend loved it, and I’m making it again for sure! I used homemade vegetable stock in place of chicken broth, and I used unsweetened almond milk in place of the half-and-half , but it still turned out very flavorful, rich, and super creamy. The spices and flavour profile are on point – thanks for the great recipe 🙂
Although I had to make substitutions (pumpkin instead of squash), plain yogurt instead of cream) , this was the kind of soup I was after. Hearty, creamy, and with refreshing ideas for ingredients and combinations . It opens up another healthy way to eat more plant based foods. The best part is my husband loved it!
Really loved the flavors in this. I used frozen cubed butternut squash that I roasted for a bit in the oven for 30 min at 350 degrees. I added 1/2 tsp of cloves. I left on the pear skins. We will definately make this again.
Love this! Double the curry powder and add blue cheese crumbles on top and amazing. Freezes well too. I use immersion blender and much less hazardous than the blender.
Delicious! Used coconut milk instead of half n half. Freezes well.
Holy *bleep* this soup is amazing. If you like curry and squash, you will like this and must make it immediately. Slight alterations – I added garam masala along with the curry powder (don’t skip the garam masala, those flavors go perfectly with squash and pear) and I used a can of coconut milk rather than half and half to make it more like curry. I also got a little creative and cubed up a slice of naan and fried it in some butter to make croutnaans. Do it. Do it all. Now.