Saturday, October 27, 2012

Curried Butternut Squash and Pear Soup

Ingredients

  • 1 (2 pound) butternut squash
  • 3 tablespoons unsalted butter
  • 1 onion, diced
  • 2 gloves 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 cubes
  • 1/2 cup half and half
Ingredient Notes: I had a 3 pound squash so I adjusted the ingredients accordingly, opting for more soup rather than leftover squash (though after it was baked I could have eaten a pound of it plain...it was so good!)  Also, I wanted my sister to try it, so I used vegetable broth instead of chicken broth because she's a vegetarian.  its still ridiculously delicious.

Directions
  1. Preheat the oven to 375F.  Spray a rimmed cooking sheet with cooking spray.
  2. Cut the squash lengthwise.  Discard the seeds and membrane.  Place the squash halves, cut side down, onto the baking sheet.  Roast in the preheated oven until very soft, about 45 minutes.  Scoop the pulp from the peel and set aside.
  3. Melt butter in a large soup pot over medium heat.  Stir in the onion, garlic, curry powder, ginger, and salt.  Cook and stir until the onion is soft, about 10 minutes.  Pour the broth into the pot and bring to a boil.  Stir in the pears and squash, and simmer until pears are very soft, about 30 minutes.
  4. Pour the soup into a blender, filling the pitcher no more than halfway full.  Hold down the lid of the blender with a kitchen towel (I'm assuming this is because its hot.  I waited about 5 minutes after removing the soup from heat before blending it), and carefully start the blender.  Puree in batches until smooth.
The instructions say to return the soup to the pot, then add the half and half and reheat.  I used a separate large bowl since there was still soup in the pot that hadn't been blended (geniuses...).  I also just stirred in the half and half - it cooled down the soup to the exact right temperature so that it was ready to eat, since it was still near boiling when it was blended.  I also tried the soup before I added the half and half and it was delicious.  I think I mostly added the half and half because I didn't want to wait for it to cool down, the soup would have been just as good without it.

Does not list yeilded servings.  However - this completely filled 2-7 cup Gladware containers.  I think I used a half-cup scoop when serving myself, and ate a cup and a half.  I would say it yeilds...about 7 servings, maybe 8.

Made October 25, 2012.  Eaten with no lights on while watching Scrubs and burning a Fireplace candle
From AllRecipes.com

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