Butternut Squash Pear Soup
Butternut Squash Pear Soup
Submitted by Chef Andy Stewart
Soups and Breads
Ingredients
- 1 medium butternut squash (about 3 pounds)
- 1 medium onion, chopped
- 2 tablespoons Fustini's Garlic olive oil
- 1 tablespoon curry powder
- 2 garlic cloves, minced
- 2 teaspoons minced fresh ginger root
- 1 teaspoon salt
- 4 cups reduced-sodium chicken broth
- 4 medium pears, peeled and chopped
- 1/2 cup heavy whipping cream
- Cinnamon Pear balsamic
Directions
- Cut squash in half, discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400°, for 40-50 minutes or until tender. Cool slightly, scoop out pulp and set aside.
- In a Dutch oven, sauté, onion in olive oil until tender. Add the curry, garlic, ginger and salt, cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat, simmer, uncovered, for 30 minutes. Cool slightly.
- In a blender, process soup in batches until smooth. Return all to the pan, add cream and heat through. Top with balsamic vinegar before serving.
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