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Curried Squash and Pear Soup
  • Winter Squash
  • Vegetables
Serves:   8
(serving size: 1 1/4 cups)

  • Prep Time:   25 minutes
  • Cook Time:   95 minutes
  • Total Time:   2 hours


1 Butternut Squash (about 2 3/4 pounds)

1 tbsp Butter
2 cups Chopped Peeled Bartlett Pear (about 1 pound)
1 1/2 cups Thinly Sliced Onion
2 1/3 cups Water
1 cup Pear Nectar
2 (14 1/2-ounce) cans Vegetable Broth*
2 1/2 tsp Curry Powder
1/2 tsp Salt
1/8 tsp Black Pepper
1/2 cup Half & Half
1 small Bartlett Pear, cored and thinly sliced


Preheat oven to 375°.

Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Peel squash; mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use.

Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sauté 10 minutes or until lightly browned.

Recipe submitted by: HEATHER SEAL-BRESLIN, RYE CSA

Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes.

Place one-third of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture.

Return squash mixture to pan; stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.

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