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, ½ cup half and half
Instructions
Preheat oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment. Halve the squash, discard seeds, and roast cut-side down for 45 minutes until soft, then scoop out the pulp. In a large pot, melt butter and sauté onion, garlic, ginger, curry powder, and salt for 10 minutes. Add chicken broth and bring to a boil before stirring in the pears and squash pulp to simmer for 30 minutes. Blend the soup in batches until smooth, then return to the pot, stir in half and half, and reheat.
Nutrition
Total Fat 7g 9%, Saturated Fat 4g 20%, Cholesterol 20mg 7%, Sodium 888mg 39%, Total Carbohydrate 28g 10%, Dietary Fiber 7g 24%, Total Sugars 9g, Protein 3g, Vitamin C 29mg 145%, Calcium 99mg 8%, Iron 1mg 8%, Potassium 591mg 13%
