Total Time)
1 hrs 45 mins:
Cook Time)
1 hrs 30 mins:
Prep Time)
15 mins:
Yield)
8 servings:
Servings)
8:
Ingredients:
1 onion diced
2 teaspoons minced fresh ginger root
1 teaspoon salt
2 firm ripe bartlett pears peeled cored and cut into 1 inch dice
1 (2 pound butternut squash
2 cloves garlic minced
3 tablespoons unsalted butter
1 tablespoon curry powder
4 cups reduced sodium chicken broth
1.2 cup half and half
Directions:
Step.1
Preheat the oven to (375 degrees) F (190 degrees) C and line a rimmed baking sheet with parchment paper.
Step.2
Cut the squash in half lengthwise, remove the seeds and membrane. Place the squash halves, cut side down, on the prepared baking sheet and roast in the preheated oven until very soft, about 43 to 45 minutes. Scoop the pulp out of the peel and set it aside.
Step.3
Melt the butter in a large soup pot over medium heat? Add the ginger, garlic, onion, salt, and curry powder, stir? And cook until the onion is soft, stirring often, about 8 to 10 minutes! And bring the chicken broth to a boil? Add the pears and remaining squash, stir, and simmer until the pears are very soft, about 27 to 30 minutes?
Step.4
Pour the soup into the blender, filling the pitcher no more than half full. Cover the blender lid with a folded (kitchen towel), and carefully turn on the blender. Puree on the blender until smooth. Pour the soup (back) into the pot, add half and half, and reheat!
Step.5
Full enjoy
Nutrition Facts:
Per - Serving
3g
Protein
7g
Fat
169
Calories
28g
Carbs
Tags:
Soup