Easy Curry Butternut Squash Pear Soup

Whole New Mom - https://wholenewmom.com

Course: Appetizer, Side Dish, Soup

Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Paleo, Sugar-Free, Vegan, Vegetarian

Keyword: butternut squash pear soup, easy butternut squash pear soup, healthy butternut squash pear soup, vegan butternut squash pear soup

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings:

Calories: 290kcal

This Easy Butternut Squash Soup Recipe is a creamy soup with delicious flavor that everyone is sure to enjoy--no roasting required.

1 tablespoon olive oil
2 medium onions diced
1 medium butternut squash
3 medium potatoes
4 pears
2 tablespoons curry powder
6 cups broth (vegan or otherwise)
1 can (13.50 ounces) coconut milk
1 tablespoon maple syrup (or other sweetener as desired)
fresh parsley, pomegranate seeds, roasted butternut squash cubes, and extra coconut milk for garnish (optional)

Dice the onion.
Peel the squash. Cut squash, potatoes, and pears into cubes about 1 inch in size (peeling potatoes and pears if desired).
In a large saucepan, heat the oil over medium-high heat and cook the onion until translucent.
Add the squash, potatoes, and pears to the saucepan.
Add the curry and broth and season with salt and pepper to taste. Bring to a boil, then simmer for 30 minutes.
Remove from heat and blend everything using a blender, immersion blender, or food processor.
Add the coconut milk and sweetener. Stir to combine all the ingredients.
Adjust the seasoning.
Garnish with roasted butternuts cubes, pomegranate seeds, fresh thyme, and coconut milk / cream if desired. Serve hot.

Try to use the ripest pears you find, that will enhance the sweet taste in the soup.

This soup can be kept for up to 5 days in the fridge, you can also freeze it for up to 3 months.