Curried Squash And Pear Soup Recipes

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BUTTERNUT SQUASH & PEAR SOUP



Butternut Squash & Pear Soup image

Pears give this harvest soup a pleasant sweetness and a nice velvety finish, while curry and ginger provide delightful flavor. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 9 servings.

Number Of Ingredients 11

1 medium butternut squash (about 3 pounds)
1 medium onion, chopped
2 tablespoons canola oil
1 tablespoon curry powder
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon salt
4 cups reduced-sodium chicken broth
4 medium pears, peeled and chopped
1/2 cup heavy whipping cream
Optional: Balsamic vinegar and snipped chives

Steps:

  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a Dutch oven, saute onion in 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., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.

Nutrition Facts : Calories 190 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 527mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges

BUTTERNUT SQUASH AND PEAR SOUP



Butternut Squash and Pear Soup image

Make and share this Butternut Squash and Pear Soup recipe from Food.com.

Provided by Vino Girl

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon curry powder
1 lb butternut squash, cut into 1-inch pieces (about half a medium squash)
2 ripe medium bartlett pears, peeled, cored and cut into 1-inch pieces
3 1/2 cups fat-free low-sodium chicken broth or 3 1/2 cups vegetable broth

Steps:

  • Heat oil on medium heat in Dutch oven or soup pot.
  • Gently sauté onions until softened-about 5 minutes.
  • Add curry powder and stir, sautéing for 1 minute.
  • Add butternut squash and pear pieces.
  • Sauté for 3-4 minutes.
  • Pour in chicken broth and bring to a boil.
  • Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender.
  • Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary.

Nutrition Facts : Calories 118.3, Fat 2.7, SaturatedFat 0.5, Sodium 47.3, Carbohydrate 22.8, Fiber 4.2, Sugar 8.8, Protein 4.2

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