Curried Squash Soup

Celebrate fall flavors with this warm Thanksgiving soup of butternut squash and pear. This classic squash soup provides a kick of curry, and will help you use up all that autumn squash! Try freezing for easy lunches.

YIELD 6 servings


2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 ripe pear, peeled and chopped
2 cups butternut squash or pumpkin cubes, roasted
1 1/2 teaspoons curry powder
1/4 teaspoon salt
3 cups reduced-sodium chicken broth or vegetable broth
1 cup cream
1 tablespoon sherry


1. Heat oil in large saucepan over medium heat. Add onion and sauté until soft. Stir in garlic, pear, squash, curry and salt. Sauté 5 minutes. Place in a food processor and pulse until smooth. Return to pan and add broth. Bring to a simmer and cook 15 minutes. Stir in cream and sherry and heat through.

Per serving: 150 Calories, 20g Fat, 55mg Cholesterol, 380mg Sodium, 17g Carbohydrate, 4g Fiber, 3g Protein

Photography by Mark Boughton. This recipe originally appeared as Curried Squash Soup on

For more soup recipes on, check out the following:

Bean, Barley and Vegetable Soup

Thai Ginger Chicken Soup

Country Spinach, Tomato and White Bean Soup


Jetana A
Jetana Aabout a year ago

Interesting to include pear in a soup!

Virginia Miller
Virginia Millerabout a year ago

Good info thanks

Sonia M
Sonia Mabout a year ago

Thanks for sharing

Sonia M
Sonia Mabout a year ago

Thanks for sharing

Ahmed R.
Past Member 3 years ago

Very tempting! Thanks.

Pauline C.
.3 years ago


Elena Poensgen
Elena Poensgen3 years ago

Thank you

Carole R.
Carole R3 years ago

Not sure this is for me but I'm sure many will love it.

Angela K.
Angela K4 years ago

Thanks for sharing

Nikolina J.
Nikolina J4 years ago

nice soup except pear?