I have to admit I am cheating a little here. We had the most fantastic soup at our friend Karen’s the other day and as I loved it so much I am going to enter an adaptation of her recipe into the squash/ pumpkin competition (I’m sure Karen won’t mind!). We will certainly be making it many more times this autumn! It is delicious and light and creamy (even if you don’t put any cream in). Just amazing – and we would never have thought pears and squash go so well together!
45 g unsalted butter
1 onion, diced
2 cloves garlic, minced
4 g minced fresh ginger root
6 g curry powder
6 g salt
750 ml chicken broth
200 ml pear juice
2 firm ripe pears, peeled, cored, and cut into 1 inch dice
120 ml cream (optional)DirectionsPreheat an oven to 375 degrees F (190 degrees C).
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.
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 and pear juice 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.
Pour the soup into a blender, filling the pitcher no more than halfway full.
Puree in batches until smooth. Return the soup to the pot, stir in the cream (if used), and reheat gently.