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UW Health SMPH
American Family Children's Hospital

Squash and Pear Soup

Butternut squash and pears are great combined, and you can really taste both flavors in this fall and winter soup. The curry powder and onions add some spice, so the soup is not too sweet.



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1 T. olive oil
1 cup chopped onion
1 tsp. mild curry powder
½ of medium butternut squash, peeled and cut into 1-inch pieces
2 ripe medium pears, peeled, cored and cut into 1-inch pieces
3 1/2 cups lower sodium chicken or vegetable broth



Squash and Pear SoupHeat oil on medium heat in large pot for soup. Sauté onions until soft - about 5 minutes. Add curry powder and stir, sautéing for 1 minute. Add butternut squash and pear pieces. Sauté for another 5 minutes. Pour in chicken broth and bring to a boil, lower hear and then simmer for 20 minutes until squash is tender. Transfer soup to a food processor or blender and purée until smooth.


Serves 6


Nutrition Analysis

Calories: 119
Total Fat: 2.8 gm
Saturated Fat: 0.3 gm
Cholesterol: 0 mg
Fiber: 3.2 gm
Sodium: 250 mg