Author Notes
A soup with the body of squash, the sweetness of pear, and a bit of spice from thai red curry. Discovered by accident, this is my go-to squash soup recipe. —laagarf
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Ingredients
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1
onion, chopped
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3
pears, cored and cubed
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2 pounds
butternut squash, peeled, seeded, and cubed
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2 tablespoons
red curry paste
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4 cups
low sodium chicken broth
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cream or creme fraiche or yogurt (optional)
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chopped parsley (optional)
Directions
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Saute the onion in big pot (or cast iron dutch oven) until translucent and browning on the edges, about 10 minutes.
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Add pears, saute for 5 minutes until pears soften.
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Add curry paste, sitr in, and saute until fragrant (about 2 minutes).
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Add squash, stir it around, and cover pot. Cook for about 10 minutes, stirring occassionally.
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Add broth, cover, and cook until squash is soft.
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Puree soup.
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Add salt to taste.
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Ladle soup into bowls and drizzle with cream/creme fraiche/yogurt and sprinkle with parsley, if desired.
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