Curried Pear & Butternut Squash Soup

This soup tastes like chilly fall evenings curled up by the fire.  My mom made it when I was growing up and it seems to be the perfect antidote to cold, dark nights.  It highlights the best of seasonal cooking, while tasting rich and decadent without any dairy.  It’s also pretty darn simple to make, which is always a plus!

Curried Pear and Butternut Squash Soup Ingredients (serves 4):

1 butternut squash, washed, seeded, and diced
3 ripe pears, washed, cored, and diced
1 large white onion, peeled and diced
2 tablespoons of curry powder
1 teaspoon of olive oil
3 cups chicken or vegetable broth

This soup checks a number of boxes – vegan (if you use vegetable broth), gluten-free, and dairy free.  It also happens to be very nourishing and delicious.  Curry powder is traditionally a mixture of turmeric, cumin, and coriander, which all boast anti-inflammatory properties and important antioxidants.  This soup is a nice way to add a boost of these spices to your diet, as well as loads of beta-carotene from the butternut squash.

Begin by dicing the butternut squash into small pieces (wash and remove seeds first).  As a rule of thumb I leave the skin on my squash.  It is totally edible, increases the fiber in the meal, and is completely unnoticeable once the squash is cooked – I promise!  Arrange the diced squash on a baking sheet with a drizzle of olive oil and roast at 415 degrees for about 30 minutes.

While the squash is roasting, wash and dice 3 ripe pears (any variety) and 1 large yellow onion.  Saute them together in a heavy-bottomed pot with the olive oil and curry powder.  Stir regularly until they brown and the curry becomes very aromatic (about 10 minutes).

Add the roasted quash to the pot along with your broth and turn off the heat.  Use an immersion blender (right in the pot) to blend all the ingredients together into a creamy soup.  Feel free to add more broth if needed.  The soup should still be hot, but turn the burner back on for a few minutes if needed.  This soup is lovely on its own, or garnished with toasted pumpkin seeds, fresh parsley or cilantro, or crumbled bacon.

I find this soup quite filling, so often have it as a main course along with a hearty salad.  This Tuscan Kale Salad makes a nice choice.  The soup is also a lovely appetizer before a larger meal.  Enjoy!