Curried Pear and Butternut Squash Soup -

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Curried Pear and Butternut Squash Soup

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Posted July 23rd, 2007

FabulousFoods.com Recommends: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, by James Peterson, (2000, Wiley)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Servings:	8
Author Notes:	Here's a wonderful vegetarian soup packed with all the flavors of fall and accented with a touch of curry. Rich and creamy it is surprisingly low in fat and dairy free. While Bartlett pears work well and are readily available, we have had good luck experimenting with other varieties as well.
Ingredients:	1 tablespoon vegetable or canola oil 1 cup diced onion 2 garlic cloves, minced 1 tablespoon curry powder 1 tablespoon brown sugar 1/2 teaspoon cumin 1/8 teaspoon cinnamon 6 cups vegetable stock 1 1/2 pounds butternut squash -- peeled and diced 4 ripe pears, peeled, cored and diced chopped fresh cilantro or parsley for garnish
Instructions:	Heat oil in large pot, over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add garlic, curry powder, brown sugar, cumin and cinnamon stir for a few seconds before adding vegetable stock, squash and pears. Bring to a boil the reduce heat and simmer, covered, until squash and pears are tender, about 25 minutes. Transfer mixture to a food processor or blender in batches and purée. Garnish with parsley or cilantro. Serve warm.