Butternut Squash Soup Recipe

Ingredients:

• 1 (2 pound) butternut squash
• 3 tablespoons no salt butter
• 3 tablespoon curry powder
• 2 firm ripe pears (peeled, cored, and cut into dices)
• 1 1/2 onion, diced
• 2 garlic, minced
• 2 teaspoons minced ginger root

Directions:

1. Preheat an oven to 190 degrees C. Line a rimmed baking sheet with parchment paper.
2. Cut squash in half lengthwise and then discard seeds and membrane.
3. Place squash halves, cut sides down, on the prepared baking sheet.
4. Roast in preheated oven until very soft, about 40 – 45 minutes. Scoop the pulp from the peel, and reserve.
5. Melt butter in a large pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 8 – 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 25 -30 minutes.
6. Pour the soup into a blender no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
7. Serve topped with ringed onions.