Butternut Squash Pear Curry Soup

Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper. Cut squash in half lengthwise; discard seeds 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. Preheat oven to 400˚F. Cut butternut squash lengthwise using a large knife. Scoop out small section of pulp and seeds from the middle. Place skin side down on a baking sheet and bake for 40-50 minutes or until completely tender. Use a spoon to scoop out cooked flesh into mixing bowl, leaving the skin on the pan.

Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Heat 2 tablespoons olive oil and 1 teaspoon butter in a large, thick-bottomed pot on high heat. Add half of the cubed butternut squash. Toss to coat with the oil. Let cook until lightly browned on several sides. Remove with a slotted spoon to a bowl. Repeat with the remaining butternut squash. Remove to a bowl.

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Directions. Saute the onion in big pot (or cast iron dutch oven) until translucent and browning on the edges, about 10 minutes. Add pears, saute for 5 minutes until pears soften.

Heat oven to 400 degrees. line a pan with a parchment sheet. Place butternut squash on the pan. Sprinkle with olive oil and salt and pepper. Bake for 45 minutes. Place pear chunks on a small baking sheet and sprinkle with olive oil. Bake for 30 minutes. Place olive oil in a large pot. Heat medium-high and add onions and curry powder.

Instructions. Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook, stirring frequently, until tender, 5 minutes. Stir in the garlic and cook until fragrant, 1 more minute. Add the squash, apple, pear, curry powder, cinnamon, and ginger and stir to combine.

Instructions. Preheat the oven to 400 degrees. Toss the butternut squash with 2 tablespoons of the olive oil on a rimmed baking sheet, and roast 20 minutes. Remove from the oven and add the pear and toss gently to coat with the olive oil. Roast for an additional 20 minutes or until softened and caramelized.

Directions. In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids.

Directions. Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 10 to 15 minutes. Stir in broth, squash, curry powder, salt, cumin, and cayenne pepper; bring to a boil. Reduce the heat to low and simmer until squash is tender, about 15 minutes. Remove from the heat.

Sauté the cubed squash: Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil. Working in two batches, so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash.

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 the reserved squash, and simmer until the pears are very soft, about 30 minutes.

Place the squash, pears, shallots, ginger and broth in the slow cooker. Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted. Remove squash from skin and discard the peel. Stir in coconut milk and nutmeg. Blend in a blender or using an immersion blender until smooth.

Directions. In a large stock pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened but not browned, about 5 minutes. Stir in the ginger and the turmeric and cook, stirring, until aromatic, about 30 seconds. Stir in the squash, pears, salt and pepper. Add the broth and bring to a boil, then reduce.

Instructions. Heat a large pot over medium heat. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally. Add coconut milk, vegetable broth, maple syrup or.

Scoop out the flesh of the butternut squash and add to the pot, discarding the skin. Bring to a boil and reduce heat to medium-low for about 20 - 25 minutes until pears are soft and pierce easily with a fork. Remove the bay leaf. Puree the soup using an immersion blender, standard blender or food processor.

Instructions. Dice the onion. Peel the squash. Cut squash, potatoes, and pears into cubes about 1 inch in size (peeling potatoes and pears if desired). In a large saucepan, heat the oil over medium-high heat and cook the onion until translucent. Add the squash, potatoes, and pears to the saucepan.

Dice/cube the onion and pears. 3. Melt 2 tbsp of coconut oil in a large soup pot, and add the onions, pears and garlic. 4. Cover and saute on medium-low heat for 10 minutes (until onions and pears are transparent) 5. Add the curry powder to the vegetables and allow to toast for 2 - 4 minutes. 6. Then add roasted butternut squash and vegetable.

Heat the oven to 400 degrees Fahrenheit. Slice a medium sized butternut squash in half lengthwise and scrape out any seeds. Place each half on the baking sheet, skin side down. Brush each side with about ½ tablespoon avocado oil. Roast the butternut squash in the oven for 40 minutes or until it is golden brown.

Method. To make the soup, place the squash, carrots, and stock in a large pot. Bring to a simmer and continue simmering over medium heat until nearly tender, about 10 minutes. Add the onions and simmer until everything is tender, about 5 minutes. Add the garlic, brown sugar, ginger, cinnamon, and nutmeg, then season to taste with salt and pepper.

Once boiling, turn the heat down until it is at a simmer and allow to stew until the butternut squash is fork tender, about 20 minutes. Once the squash is cooked through, remove the pot from the heat and allow to cool for about 30 minutes. Once cool, carefully ladle soup into a blender. Begin at the lowest setting and puree until smooth.

Credit: Photo: Whitney Ott. View Recipe: Lamb and Butternut Squash Stew. This delicious winter stew only takes 35 minutes to come together. Refrigerate the sautéed lamb mixture up to 3 days ahead, and then bake at 450° for 20 minutes or until thoroughly heated.

While the squash bakes, in a large heavy bottomed pot, heat the remaining 2 tablespoons of oil on medium heat and add the onion. Cook until soft and transparent, 3-4 minutes. Add the garlic and ginger and cook for an additional 2 minutes, until fragrant. Add the pears, stock, spices, coconut milk and roasted squash and bring to a simmer.

Add the leeks, and saute for ~5 minutes until translucent and fragrant. Add the pears and butternut squash, and cook for another 5 minutes, stirring occasionally. Season with salt and pepper to taste (I usually use about ½ to ¾ teaspoon salt throughout the cooking process). Add vegetable stock and bring to a boil.

Directions. In a large stock pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened but not browned, about 5 minutes. Stir in the ginger and the.

Directions. Preheat oven to 425°F (°C). Cut butternut squash lengthwise; remove and discard seeds. Brush with 2 tablespoons (30ml) of the olive oil, season with salt and pepper. Place squash cut-side down on large parchment-lined baking pan. Toss apple and pears with 1 tablespoon (15ml) of the remaining olive oil and season with Pumpkin Pie.

With a spatula, break up the squash into pieces, bring to a boil and let cook for about 5 minutes, stirring occasionally. Use an immersion blender to purée the soup until smooth. Stir in coconut cream or coconut milk and return just to a boil but do not allow to boil. Taste and adjust seasoning.

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