Curried Butternut Squash Soup
Curried Butternut Squash Soup
Print Recipe Curried Butternut Squash Soup


  • 2 1/2 pounds cubed butternut squash
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 2 small pears, cored, peeled and chopped
  • 1 1/2 yellow onion, cut into chunks
  • 2 tablespoons fresh ginger, peeled and grated
  • 2 garlic cloves, peeled and grated
  • 5 cups vegetable broth
  • Salt and pepper to taste
  • 1 1/2 tablespoons curry powder
  • 2 cups coconut milk
  • Fresh pomegranate seeds to garnish


  • Position a rack in the middle of the oven and preheat to 450 degrees.
  • Line baking sheet with foil.
  • In a large bowl mix butternut squash with olive oil, salt, pepper, and curry powder.
  • Lay the squash on baking sheet and bake them until tender, about 40 minutes.
  • Melt the butter in a large pot over moderate heat. Add the pears, onion, ginger, and garlic. Cook uncovered, stirring once or twice until lightly browned (15 to 20 minutes)
  • Add vegetable stock, and bring to a simmer.
  • Add squash, partially cover the pan and cook the soup, stirring occasionally, until the pears are tender (30-35 minutes).
  • Add coconut milk, and stir soup well. Adjust seasoning. Remove from heat and cool slightly.
  • Purée the soup in a food processor or blender.
  • Ladle soup into bowls and garnish with fresh pomegranate.
  • If desired cool, cover, and refrigerate. This soup can be prepared up to 3 days in advance. When you’re ready to serve it, return the soup to the pan and heat.