Recipe Index

American | Butternut-Pear Soup

Posted on November 1, 2016

This sounded good, and it was!

Yield: 6 servings

butternut-pear soup


1 butternut squash, peeled and cubed

4 ripe pears, cored and cubed

1 large onion, cubed

olive oil

kosher salt

4 cups vegetable broth

1/2 cup Greek yogurt

1/2 teaspoon curry powder

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

freshly grated nutmeg, to taste




Preheat oven to 375°F .

Toss the butternut squash, pears and onion with olive oil and salt on a sheet pan. Roast at 375°F for 30 to 35 minutes, until fork tender (this took me closer to an hour).

Pureé roasted vegetables in Vita-Mix (may need to do in batches) with vegetable broth, Greek yogurt, curry powder, cinnamon, ginger and nutmeg. Simmer all for 10 minutes. Top each bowl with popcorn.


(Ref. "Butternut-Pear Soup" recipe, The Forest Feast, page 188.)