- 1 butternut squash (about 2 lbs.)
- 3 Tablespoons butter
- 1 onion, diced
- 2 cloves garlic, finely minced
- 2 teaspoons minced fresh ginger root
- 1 Tablespoon curry powder
- 1 teaspoon salt
- 4 cups reduced sodium chicken broth
- 2 firm ripe Bartlett pears (or 2 ripe apples, such as Granny Smith, Gala, or Pink Lady), peeled, cored, and cut into 1-inch dice
- 1/2 cup half and half
- Preheat oven to 375 degrees. Line a rimmed baking dish with parchment paper or spray baking pan with PAM or other cooking spray
- Cut squash in half lengthwise. Clean out seeds and membranes. With squash halves cut side down on the parchment paper or the sprayed pan, roast until very soft, about 45-60 minutes. When cool enough to handle, scoop out the pulp and reserve until needed.
- While the butternut squash is baking, heat the Butter Olive Oil in a large soup pot over medium heat and then stir in the onion, garlic, ginger, curry 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 or apples and the reserved squash and simmer until the pears are very soft (about 30 minutes).
- Pour the soup mixture into a blender or food processor, filling the container no more than halfway full. Holding down the lid with a clean kitchen towel, carefully start the blender. Puree in batchs until the entire pot of soup is smooth. Return the soup to the pot, stirring in the half and half. Reheat and serve.