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Curried Butternut Squash & Pear Soup
What You Need
• 2 butternut squash
• 3 T unsalted butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tsp minced fresh ginger
• 1 T curry powder
• 1 tsp salt
• 4 cups chicken broth
• 2 firm ripe pears, peeled, cored and cut into 1 inch dice
• ½ cup half and half

Preheat an oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Cut squash in half lengthwise; discard seed and membrane. Place squash halves cut sides down on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and reserved squash, and simmer until the pears are very soft, about 30 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lit of the blender with a folded kitchen towel, and carefully start the blender. Puree in batch until smooth. Return the soup to the pot, stir in the half and half and reheat.


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