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An overhead shot of a bowl of Curried Butternut Squash and Pear Soup with sprig of parsley on it. Naan bread and pear slices surround the soup.
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Curried Butternut Squash and Pear Soup

Yield: 4 people
This Curried Butternut Squash and Pear Soup is an easy fall dinner recipe that is cozy, sweet, and tangy! It's also vegan and gluten-free!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients
 

  • 12 ounces butternut squash, cubed (I use the steamable bag from Trader Joe's)
  • 2 tablespoons olive oil
  • ½ onion
  • 3 cloves garlic minced
  • 2 pears, chopped
  • 1 - 15.5 ounce can white beans drained and rinsed
  • 1 - 13.5 ounce can full-fat unsweetened coconut milk
  • 1 cup vegetable broth
  • ½ teaspoon thyme
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • black pepper , to taste

Instructions
 

  • Microwave the cubed butternut squash according to package directions (I use the Trader Joe’s steamable bag). If you don’t have a steamable bag, place cubed squash in a microwave-safe bowl filled with water. Cover with a plate and cook in the microwave for 4-5 minutes, until squash is easily pierced by a fork.
  • Meanwhile, saute onions, garlic, and pear in olive oil in a large pot over medium heat.
  • When squash is done cooking, add it to the pot. Mix in the white beans, coconut milk, vegetable broth, thyme, curry powder, salt, and black pepper.
  • Cover and bring to a boil. Then, reduce the heat and simmer for about 10 minutes.
  • Transfer to a blender and blend until smooth. Serve warm.

Notes

Serve with naan bread or a fresh loaf of warm bread. 
 
Course: Dinner
Cuisine: Indian Fusion
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