This soup. It has been my go-to since late September when butternut squash first started popping up. I am in love with this soup. There are so many butternut squash soup recipes out there, so I don’t know just how to convince you that this is the one to make, but know I believe that you’d be happy if you do!
Some reasons to try this soup:
1. This soup is simple. It uses fewer than ten ingredients (not including dried spices) and requires no complicated methods or tools.
2. It’s butternut squash soup. With pears. And curry brown butter. Those flavors, in every single bite. I feel like I don’t need to say more.
3. This soup will warm you to the core on this chilly autumn days.
While there is really nothing complicated about this recipe, here are a few notes to keep in mind:
– The curry brown butter is from this recipe, from 101 Cookbooks. I felt inspired to put the curry brown butter from their lentil soup into this soup and I’m awfully glad that I did. Brown butter is not hard to make, and is more than worth the small amount of effort. Read my description below on how to make brown butter, or for a very detailed description of it, with photos, click here.
-Use any type of pear that you have. Don’t be picky. For this batch of soup, I used pears that I had sliced and frozen earlier in the season, and that worked wonderfully. For past batches of this soup, I used fresh, chopped pears.
-This soup can be left chunky (like in the photos) by using a potato masher to “mash” the soup. If you desire a much smoother soup, use an immersion or regular blender to blend the soup until smooth. I’ve blended it before and enjoyed it that way, too.
-Speaking of leaving it chunky, I haven’t tried it yet, but I think the chunky version would go wonderfully over rice.
- Olive oil
- 1 large yellow onion, chopped
- 4 large carrots, sliced thin
- 1 large butternut squash, cubed
- 4 medium pears, chopped
- 2 large garlic cloves, minced
- 3-4 cups vegetable broth
- 1/2 teaspoon each of dried oregano, onion powder, black pepper and cumin
- 1/2 teaspoon + 1 tablespoon curry powder, used separately
- 3 tablespoons butter
- Salt, to taste (I used 1/4 teaspoon)
- Add 2 tablespoons of olive oil to a large pot over medium-high heat. Once hot, add the onions and carrots. Cook, stirring several times, for about 5 minutes, or until veggies begin to soften.
- Add butternut squash and pears to the pot and stir. Cook 10 minutes longer, or until squash begins to soften and everything is slightly browned.
- Add the fresh, minced garlic and the 1/2 teaspoon each of dried oregano, onion powder, black pepper, cumin and curry powder. Stir well, then add 3 cups of veggie broth.
- Bring soup to a boil, then turn heat down to medium and let it simmer for about 15 minutes, or until all veggies are very soft.
- While the soup is simmering, make the curry brown butter. Heat 3 tablespoons of butter in a small skillet over medium-high heat. Let butter melt completely, while whisking constantly, until you see brown specks appear. Add 1 tablespoon of curry powder and whisk a few more times. Remove from heat and set aside.
- Once soup is done simmering (veggies are soft) add the curry brown butter to the soup pot.
- Using a potato masher, mash everything together well to make a chunky soup. Alternatively, using a immersion or regular blender, blend soup until smooth.
- Give the soup a taste, and adjust seasoning to your liking. Add some salt, more broth or other seasonings if you desire.