Jen’s Butternut Squash Soup
with Pears & Ginger
This is one of my families favourite winter meals. This silky soup is the best way to warm up on a cold day and it’s healthy too! - Jen Moses
Recipe makes enough for 6 servings & can be frozen for later use!
2 tsp olive oil or butter
1 cup chopped onions
1 tsp minced garlic
1 tbsp grated gingerroot
1tsp curry powder
1 tsp ground cumin
4 cups reduced sodium chicken or veggie broth
3 cups peeled and cubed butternut squash
2 cups peeled and chopped pears (you can use apples instead if you wish!)
1 cup peeled and chopped carrots
1/2 tsp salt
1/4 tsp ground black pepper (or to taste)
3/4 cup 2% evaporated milk or light (5%) cream
Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes. Add gingerroot, curry powder and ground cumin. Mix well and cook for 30 more seconds.
Add broth, squash, pears, carrots, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered, for 12 to 15 minutes, or until squash and carrots are tender. Stir occasionally.
Working in two batches, carefully transfer soup to a blender and puree until smooth. Soup will be very thick. Return pureed soup to pot and stir in evaporated milk or cream. Serve hot.