Curried Butternut Squash and Pear Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Halve squash lengthwise; discard seeds and membrane. Place squash, cut sides down, on the prepared baking sheet. Roast in the preheated oven until tender, about 45 minutes. Scrape out pulp; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Melt butter in a large pot over medium heat. Stir in onion, garlic, curry powder, ginger, and salt. Stir until onion is soft, about 10 minutes. Add broth; bring to a boil. Stir in pears and reserved squash; simmer until pears soften, about 30 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Purée in batches in a blender until smooth. Return soup to the pot; stir in half-and-half. Reheat on low until warmed through.'}

📊 Nutrition Facts

Per serving (8 servings total)