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Curried Squash and Pear Soup
- 1butternut squash (about 2 3/4 pounds)
- 2cupschopped peeled Bartlett pear (about 1 pound)
- 1 1/2 cupsthinly sliced onion
- 2 1/3 cupswater
- 1cuppear nectar
- 2(14 1/2-ounce) cans vegetable broth*
- 2 1/2 teaspoonscurry powder
- 1/8teaspoonblack pepper
- 1/2 cuphalf-and-half
- 1small Bartlett pear, cored and thinly sliced
Directions:View on Simply Recipes
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