Curried Butternut Squash and Pear Soup

Curried Butternut Squash and Pear Soup


403 people made this

About this recipe: My family loves this creamy and satisfying soup with the comforting flavours of butternut squash and curry.


Serves: 8 

  • 1 (1kg) butternut squash
  • 50g unsalted butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh root ginger
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1L chicken stock
  • 2 firm ripe pears - peeled, cored and diced
  • 125ml single cream

Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

  1. Preheat an oven to 190 C / Gas mark 5. Line a swissroll tin with baking parchment.
  2. Cut squash in half lengthways; discard seeds. Place squash halves, cut sides down, on the prepared tin. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
  3. Melt butter in a large 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.
  4. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the cream, and reheat.

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Reviews (4)


Made this for 6 neighbours last night - all loved it - quite hot and spicy, the way we like our food. Added chopped sweet red pepper to serve. - 28 Nov 2010


I love this recipe although I did use less curry powder. I didn't find the texture grainy as such but yes, the texture isn't completely smooth. However, I like the texture so am happy. Have made this many times and I love it! Real comfort food without the calories and fat. - 14 Nov 2014


Altered ingredient amounts. Used less pear and more ginger - 28 Nov 2010

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