About this recipe:A superb recipe for a creamy and curry-spiced soup. Roasted butternut squash is blended with pears, spices and cream. The sweetness of the butternut squash and pears, are balanced out perfectly with the curry. Serve with crusty bread, if desired.
1 (900g) butternut squash
50g unsalted butter
1 onion, diced
2 cloves garlic, finely chopped
2 teaspoons finely chopped fresh root ginger
1 tablespoon curry powder
1 teaspoon salt
1 litre low-salt chicken stock
2 firm ripe Williams pears, peeled, cored and cut into 2.5cm dice
125ml single cream
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Method Prep:15min › Cook:1hr30min › Extra time:1hr45min › Ready in:3hr30min
Preheat an oven to 190 C / Gas 5. Line a rimmed baking tray with baking parchment.
Cut squash in half lengthways; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking tray. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel and reserve.
Melt butter in a large stock 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 stock into the pot and bring to the boil. Stir in the pears and the reserved squash and simmer until the pears are very soft, about 30 minutes.
Pour the soup into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser. Puree in batches until smooth. Return the soup to the pot, stir in the cream and reheat.
If Williams pears are not available, substitute in Conference pears.