American Cookbook #16 – Squash

American-Cookbook2Curried Butternut Squash and Pear Soup

Makes 8 servings

Prep: 15 minutes
Cook: 90 minutes

Shopping List:

  • 900 gr or 1 (2 pound) butternut squash
  • 45 gr or 3 tablespoons unsalted butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 gr or 2 teaspoons minced fresh ginger root
  • 6 gr or 1 tablespoon curry powder
  • 6 gr or 1 teaspoon salt
  • 950 ml or 4 cups reduced sodium chicken broth
  • 2 firm ripe Bartlett or Anjou pears, peeled, cored, and cut into 2½ cm or 1 inch dice
  • 120 ml or ½ cup half and half (optional)

butternut-squash2TO MAKE:

  1. Preheat an oven to 190° C or 375 degrees F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Cut squash in half lengthwise, discard seeds and membrane.
  4. Place squash halves, cut sides down, on the prepared baking sheet.
  5. Roast in preheated oven until very soft, about 45 minutes.
  6. Scoop the pulp from the peel, and reserve.
  7. Melt butter in a large soup pot over medium heat.
  8. Stir in the onion, garlic, ginger, curry powder, and salt.
  9. Cook and stir until the onion is soft, about 10 minutes.
  10. Pour the chicken broth into the pot, and bring to a boil.
  11. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
  12. Pour the soup into a blender, filling the pitcher no more than halfway full.
  13. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender.
  14. Puree in batches until smooth.
  15. Return the soup to the pot, stir in the (optional) half and half, and reheat.
  16. Serve.

Note: Substitute the pears for a can of coconut milk, and/or two parsnips.


Amount Per Serving
Calories: 167
Total Fat: 6.6g
Cholesterol: 20mg
Sodium: 786mg
Total Carbohydrates: 27.5g
Dietary Fiber: 6.6g
Protein: 3g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20151105-AC-16-Curried-Butternut-Squash-Pear-Soup