Butternut Squash and Pear Soup

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Like others before me, I tinkered with the recipe a bit. I roasted a 3lb. butternut squash (split for 2 hours in a 350 degree oven. I added 3 pears - also split - for the last 30 minutes.

I put the peeled, roasted squash, pears, only 1/2 onion, and the chicken stock in a large pot to cover. Used my immersion blender (Or as Emeril likes to call it, "The Boat Motor!" to make it smooth. I added a tsp. of "Better than Bouillon" chicken paste, 1/2 cup of cream and 1/2 stick of butter. NOW, here's my real difference . . . I added two tsp. of curry powder and 1 tsp of black pepper.

The taste is not overwhelmingly "curry", but has a nice warm, spice flavor. It's wonderful!
Not too sweet, and the roasted flavors really come through.

Not sure if you can call this the same recipe, but I thought I'd share my changes anyway.

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Easy recipe, delicious soup! I didn't have any rosemary, so I added basil from my garden. I also added some cinnamon and tiny bit of brown sugar to the puree. So yummy!

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Made this yesterday for the first time. Roasted the butternut squash with olive oil salt & pepper, and added grated fresh ginger. It was SO completely yummy, and made a huge batch. I never would have thought the combination of ingredients would be as good as they were, and I was pleasantly suprised! Already emailed the recipe to my mom & sister. You won't be disappointed!

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The flavor of this soup is excellent, plus it is quick and easy to make. I used precut squash from the produce section to save some time and omitted the cream to save some calories. We did not miss the cream at all, the soup is good enough on it's own. One thing I would change next time is to use less broth as the soup was a little thin (maybe the cream would have helped that, but I really doubt it would have been enough.

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Butternut squash is supposed to be savory... That was however offset by the sweetness of the pears (I used Bartlett pears and the rosemary did nothing to help the flavor. I have a potful of soup I'm debating on serving or throwing away....

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This is a great recipe. I develop the flavors a little more by oven roasting the squash with rosemary, S&P and EVOO at 425 for 30 minutes then I add to the soup pot with the pears. This recipe freezes really well too.

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I made this for Thanksgiving last year and it was a show stopper. I am planning to make it again this year. Can't wait.

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Easy and fantastic, simple enough to add other ingredience to make your own flavor of a very health meal

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Fantastic! Not only was this easy to make but the soup was outstanding. We made extra fortunately and it was requested the next day by all the family! You tasted the squash but the pear gave it a hint of sweetness. Excellent choice!

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My family loved this soup- even my brother, who usually is a very picky eater when it comes to veggies. I also added a tsp of fresh minced ginger. Tasty, delicious, and very easy to make. YUM!