Butternut Squash and Pear Soup

Recipe by Vino Girl

From http://lowfatcooking.about.com

Top Review by dicentra

This is excellent! I more or less doubled the recipe, using a whole butternut squash. I had a ton of pears to use up, which is sort of how I found this one to begin with. I used my lemon curry powder, which is a bit lighter in flavor. Perfect. Used vegetable buillion, making this vegan. Double bonus! Made about 8 cups (8 servings for me). Froze most. Thanks! Great recipe.

Ingredients Nutrition

  • 2 teaspoons olive oil
  • 1 cup finely chopped onion
  • 1 tablespoon curry powder
  • 1 lb butternut squash, cut into 1-inch pieces (about half a medium squash)
  • 2 ripe medium bartlett pears, peeled, cored and cut into 1-inch pieces
  • 3 12 cups fat-free low-sodium chicken broth or 3 12 cups vegetable broth


  1. Heat oil on medium heat in Dutch oven or soup pot.
  2. Gently sauté onions until softened—about 5 minutes.
  3. Add curry powder and stir, sautéing for 1 minute.
  4. Add butternut squash and pear pieces.
  5. Sauté for 3-4 minutes.
  6. Pour in chicken broth and bring to a boil.
  7. Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender.
  8. Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary.

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