Curried Pear and Squash Soup

Even though squash is sweet, it still tastes great paired with pear. If you like, you can add a pinch of cayenne for contrast, in addition to the lemon juice in the recipe. Contributed by Jill Nussinow, MS, RD from The Veggie Queen™: Vegetables Get the Royal Treatment* (reprinted by permission of the author).

Serves: 4 to 6 (doubles easily)

• 3 delicata squash, roasted, to equal 2 cups
• 1 small onion, diced
• 1 medium D’anjou or comice pear, peeled and cut into chunks
• 2-3 teaspoons or more curry powder
• 2 tablespoons vegetarian broth powder
• 4 cups water
• 1 tablespoon lemon juice
• ½ teaspoon salt
• Freshly ground black pepper
• 2 tablespoons cilantro, chopped

Roast the squash in the oven at 350 degrees until a knife is easily inserted into the squash, about 25 minutes. Cool and scrape pulp from skin.

Heat the stock pot over medium heat. Add the onion and sauté for 5 minutes until it softens. Add the pear and curry powder and sauté for 2 minutes. Add the broth powder and water and simmer for 10 minutes until the pear is soft.

Add the roasted squash and simmer for another 10 minutes to blend flavors.

Using a hand blender, puree until desired consistency. Taste and add the lemon juice, salt and pepper. Garnish with parsley or cilantro. Serve hot.

Visit Jill Nussinow at The Veggie Queen.

• Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
• Explore other recipes for hearty winter soups.

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