PREP TIME: 15 mins | TOTAL TIME: 1h 45 mins | SERVINGS: 8 x 1 cup servings
1 (2-pound) Butternut squash
3 tbsp. unsalted butter
1 onion, diced
2 cloves garlic, minced
2 tsp. minced fresh ginger root
1-2 tbsp. Fulton‘s Maple Curry Spice (or to taste)
1 tsp. salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored and cut into 1-inch pieces
1/2 cup half and half
Preheat oven to 375 F (190C). Line a rimmed baking sheet with parchment paper.
Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in a pre-heated oven until very soft, about 45 minutes. Scoop the pulp from the peel and reserve.
Melt the butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, Fulton’s Maple Curry Spice and salt. Cook and stir until the onions are soft, about 10 minutes. Pour the chicken broth into the pot and bring to a boil. Stir in the pears and the reserved squash and simmer until the pears are very soft, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Purée in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
Serve hot. Garnish with croutons if desired. Enjoy!