Curried Butternut Squash and Pear Soup
Servings |
people
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Ingredients
- 1 (2) pound butternut squash
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon dried ginger powder
- 1 tablespoon curry powder
- 4 cups reduced sodium vegetable broth
- 2 firm ripe pears
- 1/2 cup half and half
Ingredients
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Instructions
- Preheat oven to 375 degrees. Line a rimmed baking sheet with tinfoil.
- Cut squash in half lengthwise; remove seeds. Place squash cut side down on baking sheet. Place pears, onions and garlic on baking sheet with squash and drizzle with olive oil.
- Roast about 45 minutes or until soft. Scoop out squash.
- In a large pot combine all ingredients; bring to a boil. Pour soup into blender; puree in batches until smooth.
- Pour soup into blender; puree in batches until smooth.
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