I have previously confessed my love of curry so you shouldn't be surprised at the savory - sweet combo. This soup blew my expectations! The sweetness of the roasted squash and pears meld perfectly with the savory back heat of the curry. You can easily adjust this recipe to fit a vegan diet too, just note the parentheses in the recipe!
Curry Butternut Squash and Pear Soup
1 (2 pound) butternut squash
2 firm Bartlett pears, peeled and diced small
1 TBS coconut oil
1 small onion, diced fine
1/2 tsp ginger powder
1 TBS yellow curry powder
1/2 tsp paprika
1/4 tsp ground thyme
1/4 tsp ground cinnamon
4 cups chicken stock (or vegetable stock)
1/2 cup half and half (or soy milk)
salt and pepper to taste
sour cream and thyme to garnish (no sour cream for vegans obviously)
1.Preheat an oven to 400 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
Cut squash in half lengthwise; discard seeds and membrane. Rub squash down with a little vegetable oil, salt, and pepper. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
2.Melt coconut oil in a large soup pot over medium heat. Stir in the onion, cook and stir until the onion is soft, about 10 minutes. Add spices and toast until fragrant, about 2 min. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
3.Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth (or you can use an immersion blender which is 1000 times more convenient). Return the soup to the pot, stir in the half and half (or soy milk), and reheat. Add salt and pepper to desired tastes.