This one comes from the Salt Lake Tribune in November of 2001. Must be good because I've been making it for 16 years!
Ingredients:
1 butternut squash, about 1 1/2 lbs., peeled and cut into 1-inch cubes
(I don't do it this way as it is very difficult to peel a hard butternut squash. Instead, I half and then
quarter the halfs with skin on and then peel after they are roasted.)
4 ripe but firm Bartlett pears, peeled, cored and cut into 1-inch cubes
(my method is half and core the pears, peel or not peel after roasting)
2 TBSP olive oil
1 teaspoon granulated sugar
Salt and freshly ground black pepper
1/2 cup water
1/3 cup finely chopped shallots
1 TBSP dark brown sugar firmly packed
1 2 1/2 inch cinnamon stick
2 tsp curry powder
1/2 tsp ground cardamom
1/4 tsp ground coriander
6 cups chicken broth
Preheat oven to 400°. On a large baking sheet with sides, toss squash and pears with 1 TBSP olive oil and granulated sugar. Season with salt and pepper and drizzle with water.
Roast squash and pears for 30-40 minutes or until both are tender. (Add a little more water if necessary to prevent burning.) Once cooled, puree in a food processor until smooth.
In a large soup pan, heat 1 TBSP olive oil over medium heat. Add shallots and cook, stirring until softened but not browned, 3-5 minutes. Add brown sugar, cinnamon stick, curry powder, cardamom and coriander. Stir for 2 minutes. Add pureed squash and pears and chicken broth. Bring to a simmer, reduce heat to low and simmer, staring occasionally, for 25-30 minutes. Season with salt and pepper. Discard cinnamon stick and serve, garnish with mint or cilantro. Serves 8-10.
Ingredients:
1 butternut squash, about 1 1/2 lbs., peeled and cut into 1-inch cubes
(I don't do it this way as it is very difficult to peel a hard butternut squash. Instead, I half and then
quarter the halfs with skin on and then peel after they are roasted.)
4 ripe but firm Bartlett pears, peeled, cored and cut into 1-inch cubes
(my method is half and core the pears, peel or not peel after roasting)
2 TBSP olive oil
1 teaspoon granulated sugar
Salt and freshly ground black pepper
1/2 cup water
1/3 cup finely chopped shallots
1 TBSP dark brown sugar firmly packed
1 2 1/2 inch cinnamon stick
2 tsp curry powder
1/2 tsp ground cardamom
1/4 tsp ground coriander
6 cups chicken broth
Preheat oven to 400°. On a large baking sheet with sides, toss squash and pears with 1 TBSP olive oil and granulated sugar. Season with salt and pepper and drizzle with water.
Roast squash and pears for 30-40 minutes or until both are tender. (Add a little more water if necessary to prevent burning.) Once cooled, puree in a food processor until smooth.
In a large soup pan, heat 1 TBSP olive oil over medium heat. Add shallots and cook, stirring until softened but not browned, 3-5 minutes. Add brown sugar, cinnamon stick, curry powder, cardamom and coriander. Stir for 2 minutes. Add pureed squash and pears and chicken broth. Bring to a simmer, reduce heat to low and simmer, staring occasionally, for 25-30 minutes. Season with salt and pepper. Discard cinnamon stick and serve, garnish with mint or cilantro. Serves 8-10.