I make my own curry powder, the recipe for which I will post one day when I bother to figure it up and write it down. In the meantime, use whatever curry powder you have available, but be aware that the end result may be less spectacular if using McCormick's or store-brand seasoning.
I originally came across this recipe on a recipe brochure from Angel Food Ministries that was included in a produce box that, conveniently, contained both a Butternut Squash and several pears.
Although meatless, this dish is not strictly vegetarian as presented; use vegetable broth in lieu of chicken if this is of concern. I have substituted a can of pears for the fresh pears in a pinch, and the difference is negligible; I use the pear juice as a substitute for an equal volume of chicken broth.
This soup freezes very well and smells heavenly whilst cooking.
Curried Pear and Butternut Squash Soup
2# Butternut Squash
3 Tbsp Butter
1 Onion, minced
2 Garlic Cloves, minced
2 tsp Ginger, minced
1 Tbsp Curry Powder
1 tsp Salt
4 c Chicken Broth
2 Pears, peeled and diced
1/2 c 1/2-&-1/2
Salt & Pepper, to taste
- Preheat oven to 350. Cut squash in half lengthwise and scoop out seeds. Line a cookie sheet with parchment paper and arrange the squash halves cut side down. Bake for 45 minutes, until very soft. Allow to cool and scoop out the cooked flesh.
- Heat the butter in a pot on medium heat until foamy. Stir in onion, garlic, ginger, curry powder and salt; cook until soft and fragrant - about 10 minutes.
- Stir in chicken broth and bring to a low boil. Add reserved squash and pears. Return to a boil and reduce to low; simmer until pears are soft - about 30 minutes.
- Puree the soup; I use a hand blender and do it directly in the pan. A blender would also work, or even a food processor, in a pinch; do it carefully in small batches.
- Stir cream into the soup and heat on low until warm throughout. Taste and adjust seasoning.
