I think I’ve mentioned before that I belonged to an amazing Catholic women’s group at Ft. Lewis , Washington. Not only did we learn so much about faith, scripture, and living a godly life, we shared fabulous refreshments. I was a “charter member” of this group back in 2002, and then we had microwave popcorn and some coffee as snacks. Well, let me tell you, it certainly evolved.
A typical morning would involve soups, salads, breads, and, of course, desserts. This Curried Butternut-Pear Soup received rave reviews every time my friend Patricia brought it, and I’m so happy she gave me permission to share the recipe with you!
The flavors meld perfectly, and, by using vegetable broth instead of chicken, you can make it vegetarian. It’s a very healthy choice for a family dinner, but it freezes well into individual portions for lunches, as well. It would also make a delicious first course at Thanksgiving dinner, or could even be served in mugs as an appetizer as people are lurking around, waiting for turkey!
Curried Butternut-Pear Soup
- 6 cups cubed butternut squash
- 1 onion, diced
- 2 cloved garlic, minced
- 1 Tbsp olive oil
- 4 cups chicken or vegetable broth
- 2 pears, peeled and finely chopped
- 2 tsp curry powder
- 1 can (12 oz) fat-free evaporated milk (not sweetened condensed milk!), optional
- Plain yogurt, for serving
1. Place the squash on a large, rimmed baking sheet and roast at 350 degrees for 30 minutes, until very soft and slightly browned.
2. In a soup pot, sauté the onion and garlic on olive oil.
3. Add chicken broth and pears to soup pot. Cook on low until squash is finished baking.
4. Add squash and 2 tsp curry powder to soup pot. Bring to a boil, while stirring.
5. Remove from heat and use immersion blender to blend until smooth. You could also use a handheld mixer or a blender…just be careful of the hot liquid! Stir in evaporated milk, if using.
6. To serve, drizzle with plain yogurt and swirl it to make it look pretty!