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Curried Butternut Squash Pear Soup

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 97kcal


  • 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


  • 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.
  • Place pear chunks on a small baking sheet and sprinkle with olive oil. Bake for 30 minutes,
  • 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. 

  • Pour in water and cider, salt and pepper. Bring to a boil. Use an immersion blender or place in a food processor to blend.