Pear Butternut Squash Soup

Makes 6 Servings


  • 2 tablespoons vegetable oil
  • 2 teaspoons curry powder
  • 2 pounds (approx. 5 cups) butternut squash, peeled, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 1 can (15 ounces) Bartlett pears halves or slices, drained
  • 2 cans (14-1/2 ounces each) chicken broth, ready-to-serve
  • 3/4 cup milk
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • As needed heavy cream
  • As needed chives, snipped (for garnish)

    In large bowl, combine oil and curry powder; add squash and onions, tossing to coat. Transfer to 15 x 10-inch baking pan; roast at 425°F for 35 to 45 minutes or until tender. Combine squash mixture, pears and 1 can broth in blender or food processor container; process until smooth. (Recipe to this point can be made ahead; cover and refrigerate up to 2 days.) Transfer to large saucepan; stir in remaining broth and milk. Season with salt and cayenne pepper. Bring soup to a boil; reduce heat and simmer, uncovered, 5 minutes. For each serving, swirl in a tablespoon of heavy cream and garnish with chives, if desired.

    NUTRITION (Per Serving)
    Calories: 220
    Protein: 6g
    Carbohydrate: 26g
    Fiber: 4g
    Fat: 12g
    Sodium: 852mg
    Cholesterol: 23mg