Roasted Butternut Squash & Curry Pear Soup
Yield 5 Servings/Serving Size 1C
Fall is finally here which means one very important thing: it’s soup season! We recently discovered the recipe below from Shirley Garrett and boy are we glad we did! This soup has quickly become a favorite in our kitchen, incorporating butternut squash and pears to make a delicious, plant-based soup. Why not warm up this Sunday with a bowl of this delicious soup as you cheer on your favorite football team?
- 1 large Butternut Squash, cut in half, lengthwise, seeded (peel remains on)
- 2 Tbsp. olive oil
- 1 large Onion, diced
- 2 Garlic cloves, minced
- 2 teaspoons of freshly grated Ginger root (approx. 2 inches)
- 1 Tbsp. Curry powder
- ¾ tsp. Salt
- 4 cups of water
- 2 ripe Bartlett Pears, peeled, cored and diced into ½ inch pieces
- 1 Tbsp. fresh Lime juice
Pre-heat Oven to 400 degrees F. Line a baking sheet with foil or parchment and place the Squash (cut-side down) on the baking sheet. Roast until the skin of the squash is easily pierced with a knife of fork. (approx. 45-55 minutes)
Scoop the Squash pulp from the skin and reserve it in a bowl.In a large pot, heat the olive oil over med/high and stir in the onion, garlic, ginger, curry and salt. Stir to combine and sauté until the onion begins to soften. Add the Water to the pot and bring to a boil. Stir in the diced pears and the cooked squash pulp and simmer (approx. 30 minutes) until the pear pieces are soft.In batches, scoop the soup into blender, filling no more than half full, and slowly increase the blending speed. (use a tea towel to hold the lid of the blender when you blend hot liquid). Blend until the texture is smooth. Continue blending in batches until complete and smooth.
Return the soup to your pot and re-heat for serving. Stir in the lime juice just prior to serving.
About the author: Shirley has been a Medical Exercise Specialist (ACE certified) since 2001 and although she has always understood that exercise is “medicine”, she took her skills and expertise a step further by earning her professional Culinary Arts diploma in 2015. Shirley is a member of the CHEF Coaching faculty and with her colleagues, enjoys presenting various CHEF Coaching modules online and at conferences and is enthusiastic about her role as a Chef Instructor in the popular “Clinicians in the Kitchen” classes. Shirley’s two private businesses, Pro-Active Health Coach and Leaps & Bounds Personal Training, have evolved into all-encompassing lifestyle, health and wellness resources, acknowledging that food is also “medicine”. Shirley provides online and in-person Health Coaching and Culinary Coaching and enjoys developing and teaching cooking classes and private cooking lessons for her community, small businesses and corporations to encourage more home cooking for better health outcomes.