Dinner on Thursday, May 7, 2009.
Tonight I made Curried Butternut Squash and Pear Soup. I followed a recipe I found at AllRecipes.com.
INGREDIENTS
- 1 (2 pound) butternut squash
- 3 tablespoons unsalted butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 1 tablespoon curry powder
- 1 teaspoon salt
- 4 cups reduced sodium chicken broth
- 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
- 1/2 cup half and half
DIRECTIONS
- Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Cut squash in half lengthwise; discard seeds and membrane. 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.
- Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. 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.
- 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. Return the soup to the pot, stir in the half and half, and reheat.
Result: This was much better than I thought it would be. My husband LOVED it and the girls tolerated it (Jarod wouldn't even try it, lol). Baking the squash took 1 hour instead of 45 minutes. I didn't think I had any ginger root so I put in a tablespoon or so of black & red pepper and BOY! Was it HOT! I also omitted the half & half and used "no chicken, chicken broth". Russ eventually found the ginger root in the fridge and we thew some in but we will definitely be making this one again!! Oh, and I didn't have any unsalted butter so I just used regular ole butter.
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