Ingredients
6cupsbutternut squash,cubed
3tbspextra virgin olive oil
1tspbutter
1medium onion,chopped
2½tspyellow curry powder
½tspground ginger
pinchnutmeg
2cupsbartlett pear,peeled, chopped
1½cupswater
1cupnectar pear
4cupschicken or vegetable stock,use veg stock for vegetarian option
½tspsalt
⅛tspblack pepper
¼cupheavy whipping cream
1bartlett pear,cored and thinly sliced, small
Preparation
Heat 2 tablespoons olive oil and 1 teaspoon butter in a large, thick-bottomed pot on high heat. Add half of the cubed butternut squash. Toss to coat with the oil. Let cook until lightly browned on several sides. Remove with a slotted spoon to a bowl. Repeat with the remaining butternut squash. Remove to a bowl.
Add 1 tablespoon of olive oil to the pot. Add the chopped onion. Lower the heat to medium and cook for a few minutes to soften. Then add the curry powder, ground ginger, and nutmeg. Cook for a few minutes more.
Add the chopped pear, and toss to coat. Cook for a minute more.
Add the browned butternut squash to the onion pear mixture. Add the water, stock, pear nectar, salt, and pepper. Bring to a boil on high heat; partially cover, reduce heat, and simmer for 30 minutes.
Purée using a stick blender or if using a standing blender, purée a third of the soup at a time.
Turn off heat. Stir in ¼ cup of cream. Ladle soup into bowls, and garnish with pear slices.
