CURRIED ROASTED PEAR & BUTTERNUT SQUASH SOUP

CURRIED ROASTED PEAR & BUTTERNUT SQUASH SOUP image

Yield 4-6 bowls

Number Of Ingredients 12

1 2lb Butternut squash, peeled, seeded & chopped
2 pears, peeled, cored & chopped
4 cloves garlic
Extra virgin olive oil
Kosher salt + freshly ground black pepper
1 Tbsp butter
1 yellow onion, diced
2 tsp fresh ginger, minced
1 Tbsp curry powder
3 1/2 C. chicken or vegetable broth
1/2 C. lite coconut milk
Dash cinnamon

Steps:

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. In a large bowl, toss squash, pear and garlic with enough olive oil to lightly coat. Season with salt and pepper. Spread in a single layer on baking sheet. Roast for 35-45 minutes, turning occasionally, until tender and golden brown. Remove from onion and let cool. Meanwhile, heat butter in a large pot. Saute onion until soft and translucent, about 10 minutes. Stir in ginger and curry powder and cook for 1 minute. Add roasted vegetables and broth and bring to a boil. Reduce heat and simmer 10 minutes. Cool slightly before pureeing in batch in a blender or using an immersion blender. Return soup to pot over medium-low heat and stir in the coconut milk. Season with cinnamon, salt and pepper.