When I first posted this recipe years ago, I suggested roasting a halved butternut squash first, to get make purée as the base for the soup. That works, but you are left with an excess of squash purée, and sometimes it’s just easier to start with pre-cut butternut squash. So, in this revised version, I’m browning pre-cut cubed squash in olive oil and butter, then cooking onions with spices, and then adding chopped pears, before adding back the squash and stock to make the soup. Pears and ginger love each other, so I’m adding a little ground ginger for some zing, as well as a splash of nutmeg. The soup is similar to a spicy pumpkin soup also here on Simply Recipes, but with a distinctive pear flavor. You can add a thin slice of Bartlett pear to each serving, or cut up a pear in small pieces and mix them into the soup for added sweetness.
Craving More Squash Soup Recipes?
Butternut Squash and Apple Soup Curried Butternut Squash Soup Roasted Kabocha Squash Soup Pressure Cooker Butternut Squash Soup Creamy Pumpkin Soup with Smoked Paprika
Remove with a slotted spoon to a bowl. Repeat with the remaining butternut squash. Remove to a bowl. Then add the curry powder, ground ginger, and nutmeg. Cook for a few minutes more. If the soup is too thick for you, add a little water to thin it. If it is too thin for you, bring it to a boil and let it boil down a bit and thicken. Ladle soup into bowls, and garnish with pear slices to serve.
