Well this is a new combination of flavours for me, Butternut Squash and Pear together in a soup.
Autumn is here, and using these two autumnal flavours in a hot warming dish, believe me, it is well worth the effort. The finished dish is smooth,creamy and spicy just the thing to serve up on these chilly days. It would make a nice starter to a meal at any dinner party or even to serve up as a starter choice on Christmas Day. It is certainly a Soup to serve at any Halloween celebration.
It can be made a few days in advance or frozen in containers and reheated.
1 (1kg) butternut squash
50g unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh root ginger
1 tablespoon curry powder
1 teaspoon salt
1L chicken stock
2 firm ripe pears – peeled, cored and diced
125ml single cream
Preheat an oven to 190 C / Gas mark 5. Line a swissroll tin with baking parchment.
Cut squash in half lengthways; discard seeds. Place squash halves, cut sides down, on the prepared tin. Roast in preheated oven until very soft, about 45 minutes.
Scoop the pulp from the peel, and reserve.
Melt butter in a large 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 stock into the pot, and bring to the 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. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the cream, and reheat.