This recipe won first prize in Taste of Home’s Healthy Cooking magazine (Dec./Jan 2011 issue). 1 (2-3 lb.) Butternut Squash 3 T Unsalted Butter 1 Onion, chopped 2 cloves Garlic 2 tsp Fresh Ginger, minced 1 T Curry Powder 1 tsp Salt 4 c. Chicken Stock 4 Ripe Bosc Pears, peeled & diced ½ c. […]

This recipe won first prize in Taste of Home’s Healthy Cooking magazine (Dec./Jan 2011 issue).

1 (2-3 lb.) Butternut Squash
3 T Unsalted Butter
1 Onion, chopped
2 cloves Garlic
2 tsp Fresh Ginger, minced
1 T Curry Powder
1 tsp Salt
4 c. Chicken Stock
4 Ripe Bosc Pears, peeled & diced
½ c. Heavy Cream or FF ½ & ½

Preheat oven to 375°.
Cut squash in half lengthwise & remove seeds.
Line a baking sheet with parchment paper.
Place squash cut side down on sheet pan.
Bake 45 minutes or until very soft.
Scoop out pulp & reserve.
In a soup pot, melt butter.
Add onion, ginger, garlic, curry & salt.
Cook & stir 10 minutes or until softened.
Add stock & bring to a boil.
Stir in pears & reserved squash.
Simmer 30 minutes.
Hit with a hand blender.
Add cream & heat through.
Serve warm, room temp. or cold.

NOTE: You can save time & money by using  a 20 oz. bag of frozen squash. Omit the beginning of the recipe & add the frozen squash with the pears. Bon Appetite!