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Ingredients
- 1 Tbsp unsalted butter
- 1 medium onion chopped
- 2 lbs butternut winter squash cubed
- 1 medium pear sliced, plus additional for garnish
- 1 tsp curry powder
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 5 cups chicken broth
- 1 tsp fresh lemon juice
- 1/2 cup heavy cream
- nutmeg optional
Ingredients
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Instructions
- In large pot over medium heat, melt butter.
- Add onions and saute until translucent, about 6 minutes.
- Add squash, pear, curry powder, salt, and white pepper; saute 3 minutes.
- Increase heat to high and add chicken broth.
- Bring to boil then reduce heat to low; simmer 20–25 minutes, uncovered, until cubed squash is very tender.
- Allow to cool about 10–15 minutes.
- In blender or food processor, puree soup in batches until smooth or use a handheld immersion blender.
- Return pureed soup to pot and add lemon juice and heavy cream.
- Stir soup over low heat until hot.
- Garnish with additional sliced pears and a sprinkle of nutmeg, if desired.
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