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Curried Butternut Squash Pear Soup

  • Author: Cheri Liefeld
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x


This recipe is perfect for fall or winter when you’re craving something warm and comforting. It’s also great as a healthy alternative to traditional Thanksgiving dinner recipes.


Units Scale
  • 2 tbsp olive oil
  • 1 onion (finely chopped)
  • 1 tbsp curry powder
  • 1 large butternut squash (peeled and cut in chunks)
  • 1 large pear (peeled and cut in chunks)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups water
  • 1 1/2 cups apple cider


  1. Heat oven to 400 degrees. line a pan with parchment sheet. Place butternut squash on pan. Sprinkle with olive oil and salt and pepper. Bake for 45 minutes.
  2. Place pear chunks on a small baking sheet and sprinkle with olive oil. Bake for 30 minutes,
  3. Place 1 tablespoon butter and olive oil in a large pot. Heat medium-high and add onions and curry powder.  Cook until tender. Add roasted pears and butternut squash to pan and stir. 
  4. Pour in water and cider, salt and pepper. Bring to a boil. Use an immersion blender or place in a food processor to blend.


  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Cuisine: American


  • Calories: 97