Butternut Squash and Asian Pear Soup

Photo 1-28-2014, 7 08 49 PM
*makes 8 servings


  • 1 large butternut squash (or 2 small) – sliced in half and seeded
  • 2 asian pears – peeled, sliced in half and cored
  • 2 apples (firm variety) – sliced in half and cored
  • 2 Tbs olive oil
  • 3 cloves garlic – finely chopped
  • 2 med yellow onions – roughly sliced
  • 2 Tbs curry powder (or more, to taste)
  • 3 cups chicken broth (or any broth)
  • 1 cup unsweetened almond milk
  • salt/pepper to taste


  1. Preheat oven to 400F. Place squash, pears and apples cut side up in a roasting pan. Brush all with a little olive oil and salt/pepper. Roast for 45-60mins or until easily pierced with a fork. Keep an eye on the apples, they may go early depending on the variety you choose.
  2. In the last few minutes of roasting time, start the onions. Add the olive oil and onion to a large soup pot over medium heat. Sweat the onions until they turn translucent, about 6mins. Add the garlic for another minute or so.
  3. Add the softened pears, apples and scoop the squash into the pot. Add the rest of the ingredients, play around with the spices. I loved the curry and would do it again. Season with salt and pepper.
  4. Bring all to a boil, then turn the heat down to a simmer for 10-12 minutes.
  5. Remove from heat and blend until relatively smooth. I had a few larger onion pieces left and it was really good. Some people prefer the uniform consistency though. Weirdos.
  6. Enjoy!

Photo 1-28-2014, 7 08 13 PM

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