Monday, November 17, 2014

Curried Pear Butternut Squash Soup

On this fine Monday morning, I bring to you another Fall inspired soup.  As you probably know by now I was unable to chew last week, consequently, soups were my best friends when it came to meal planning. This soup was a HIT with the family and contains 2 of my favorite things in the fall; butternut squash and pears.  

I also added a "new to me" ingredient that I picked up on my last trip to Trader Joe's.  If you are interested in seeing what else I hauled from Trader Joe's click HERE.

Ok, that's enough chit-chatting, let's get to the recipe...

Curried Pear & Butternut Squash Soup
Ingredients:
1 large butternut squash (peeled, and cut into cubes)
1 tbsp. of coconut oil (melted)
1-2 tbsp. of ghee (clarified butter)
2 pears (cut into cubes)
2 celery stalks (diced)
2 large carrots (peeled and diced)
1 large yellow onion (diced)
1 1/2 tsp. of curry powder (I used Madra)
a 32 oz. container of Turkey Broth
1/2 cup of canned coconut milk
salt and pepper to taste

 I also used:
a baking tray
coconut oil spray

Directions:
Preheat your oven to 375 degrees.  Spray your baking tray with cooking spray.  Add in your pear and butternut squash to your baking tray.  Using your hands, rub pear and squash with the melted coconut oil and season generously with salt and pepper.  Place in the oven for 30 minutes or until squash is tender and slightly brown. 

 Bring a sauce pan to medium/low heat and start melting your ghee.  Once the ghee has melted add in your onions, celery carrots and curry powder to the pan.  Saute veggies until soft.  

Once the sauce pan veggies have softened add in your roasted pear and butternut squash to your sauce pan and stir to combine with the other veggies.  Add in your turkey broth and bring to a boil.  Bring heat back down to simmer and continue cooking for about 25 minutes.  After 25 minutes, remove soup from heat.  I used a hand held blender to get that smooth consistency, but feel free to use any blender you have and blend soup until smooth.  

Pour soup back in to sauce pan, add in your coconut milk and salt and pepper to taste.  At this point you can place the soup back on the stove at low heat until you are ready to serve. 
 
I mean, just look at that texture!  So, so good!
This soup is great any night of the week.  The perfect starter to a Fall dinner or as a delish hot lunch with some toast on the side.

I hope you give this recipe a try!  
Have a lovely week!

8 comments:

  1. Looks and sounds divine! I love curry and Butternut squash that soup, some artisan bread, YUM!

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  2. I love soup in the Fall. It's so comforting and tasty! Thanks for sharing your recipe :)

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  3. This soup looks creamy and amazing. Yuuuum! I so wish we had a Trader Joe's here!

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  4. I love Butternut Squash soup. I have tried many combinations of it but never with pear, so I think I better try this recipe! Thanks for sharing! :)

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