Curry, Butternut Squash and Pear Soup

This recipe comes from the Food Network via a friend who took some artistic liberty and added curry which was not called for in the original recipe. Delish!

The Recipe

• 2tbsp butter
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 carrot, peeled and chopped
• 1 leek, white part only, chopped
• 1 large butternut squash, peeled and cubed
• 1 bartlett pear, peeled and cubed
• 6 cups chicken stock
• 2 bay leaves
• 1/4 tsp nutmeg (2ml)
• 1 heaping tsp curry powder
• salt and black pepper to taste

Heat the butter in a soup pot. Add onion, celery, carrot and leek and saute until they begin to caramelize. Add the squash, pear, stock, bay leaves, nutmeg and curry. Season with salt and pepper and bring to a simmer. Cook until the squash and pear are tender. Remove from heat and puree with a food processor or blender. Top with a dollop of sour cream.

Word of warning: This soup can stain. Wear an apron to protect your cloths and watch your oven mitts/pot holders when you're working with this soup. The first time I made it, I stained a good set of pot holders when the soup splashed as I was transferring it to my blender. The second time I made this soup, I used a hand mixer to puree the soup and I let the mixer sit for an hour before washing it. My mixer is now stained bright yellow.

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The Critique

By: Joe Puiras

Of all the soups Leslie's made this is one of the best. Not only is it full of flavour (squash, pear, onions, leeks) but it's also spiced very nicely with curry. Having it all blended together brings a medley of flavours with every spoonful. It's great when garnished with some sour cream. Extremely tasty!