Member Log In

Vegetables

Please check back here for new recipes posted regularly. Want to submit a recipe? Click here.

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

Ingredients

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

Directions

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.