Curried Butternut Squash and Pear Soup

This Curried Butternut Squash and Pear Soup is a creamy, flavorful dish that’s perfect for fall and winter. The sweetness of butternut squash and ripe pears pairs beautifully with the warmth of curry powder and ginger. It’s a comforting and elegant soup that’s perfect for holiday dinners or cozy nights in. Serve it with a dollop of sour cream or a sprinkle of fresh herbs for a finishing touch.

Ingredients:

• 1 (2 lb.) 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 chicken broth
• 2 firm ripe Bartlett pears, peeled, cored, cut into 1" dice
• ½ cup half and half

Instructions:

1. Preheat an oven to 375°F. Line a rimmed baking sheet with parchment paper.
2. Cut the squash in half lengthwise, discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in the preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel and reserve.
3. Melt butter in a large Gotham 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.
4. Pour the chicken broth into the pot and bring to a boil. Stir in the pears and the reserved squash, simmer until the pears are very soft, about 30 minutes.
5. Use an immersion blender to make smooth or do small batches in a blender.
6. Lower the temperature to low and add the half and half. Simmer but do not boil. Serve.