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Author Notes: Here is a delicious soup recipe, which I adapted from my best friend Irina.
In my family only my daughter and I love pureed soups. I usually make half a portion for us and we enjoy its creamy and velvety texture and spiciness of the curry.
I think that this recipe could be made with sweet-potato, pumpkin, zucchini and other squashes.
- • 1 butternut squash (about 2 1/2 pounds)
- • 1 tablespoon butter
- • 2 cups chopped peeled Bartlett pear (about 1 pound)
- • 1 1/2 cups thinly sliced onion
- • 2 1/3 cups water
- • 1 cup pear nectar
- • 4 cups vegetable or chicken broth
- • 2 1/2 teaspoons curry powder
- • 1 teaspoon salt
- • 1/4 teaspoon black pepper
- • 1/2 cup half-and-half
- • 1 small Bartlett pear, cored and thinly sliced, for garnish
- Preheat oven to 375°. Peel and cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender.
- Cool. Mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use.
- Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sauté 10 minutes or until lightly browned. Add squash pulp, water, pear nectar, broth, salt and black pepper.
- Bring to a boil; partially cover, reduce heat, and simmer 40 minutes. Place one-third of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat with remaining squash mixture.
- Return squash mixture to pan; stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
- This recipe was entered in the contest for Your Best Pears