Butternut Squash Soup Recipe
Butternut Squash and Pear Soup
Another fantastic butternut squash soup - a normal squash soup, with curry powder to spice things up a bit but the secret ingredient (well it would be secret if the name wasn't in the title!) - a pear
Ingredients
Serves: 4-6 Preparation time: 50 minutes
1 medium-sized butternut squash
1 bartlett pear
1/2 yellow onion
1 tablespoon curry powder
Fresh ginger (1 tablespoon powdered is ok)
1/2 tablespoon cinnamon
Black pepper
Salt
Olive oil
2 cups vegetable stock
1/2 cup heavy cream
Cilantro for garnish
Method
1. De-seed the butternut squash and cut into four pieces. Rub with olive oil, salt and pepper and put in the oven at 200 degrees C until it is soft. This should take around half an hour, after which time remove and take off the skin.
2. Add some oil to a pan and put over a high heat. Dice the onion and pear, add to the pan and saute for ten minutes. Add the spices, leave for another minute and then add the squash. Toss for a further minute before adding the vegetable stock, turn down the heat and allow to simmer for another ten minutes.
3. After ten minutes add the cream and puree.
4. Garnish with cilantro and add more cream if required. Serve piping hot and enjoy!
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