Butternut squash & pear soup

Not much else to say other than this is easy, elegant, and flavorful! So why not give it a try?


  • 1 medium sized butternut squash, @ 2 lbs.
  • 4 TBS butter
  • 1 onion – diced
  • 2 cloves garlic, smashed & minced
  • 2 tsp. fresh ginger, peeled and finely grated
  • 1 TBS. curry powder
  • 1 tsp. salt – or to taste
  • 4 cups water mixed with 1 TBS veggie powder, or use prepared vegetable or chicken stock
  • 2 ripe Bartlet pears, peeled, cored & cubed
  • ½ cup of ½ & ½


Preheat oven to 375

Wash outside of butternut squash and cut in half. Remove seeds and place face DOWN on tin foil in baking pan. Bake @ 45 minutes or until soft to the touch.  Remove and allow to cool.

While squash is baking, sauté onion in butter and spices.  Add pears, broth and simmer until they are soft. When squash is cool enough to handle, scoop out and add to pot. Puree in batches in blender, taking care to not fill your blender much more than halfway (to avoid a pureed explosion mess), or use an immersion blender.

Add ½ & ½ after soup is blended, and stir in gently.




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