Curried Butternut Squash and Pear Soup

Ingredients

• 1 (2 pound) butternut squash
• 3 tablespoons unsalted butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 2 teaspoons minced fresh ginger root
• 1 teaspoon salt
• 4 cups reduced sodium chicken broth
• 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
• 0.5 cup half and half

Steps

1. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2. Halve squash lengthwise; discard seeds and membrane. Place squash, cut sides down, on the prepared baking sheet. Roast in the preheated oven until tender, about 45 minutes. Scrape out pulp; set aside.
3. Melt butter in a large pot over medium heat. Stir in onion, garlic, curry powder, ginger, and salt. Stir until onion is soft, about 10 minutes. Add broth; bring to a boil. Stir in pears and reserved squash; simmer until pears soften, about 30 minutes.
4. Purée in batches in a blender until smooth. Return soup to the pot; stir in half-and-half. Reheat on low until warmed through.