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Butternut squash soup in a shallow bowl next to a slice of bread.

Pear and Curry Butternut Squash Soup

  • Author: Jessie
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 4
  • Category: Soup
  • Cuisine: American and Indian Inspired


This easy soup recipe is packed with flavor and perfect for fall!


  • 2 Tablespoons olive oil
  • 1 small yellow onion, roughly chopped
  • 2 large stalks celery, roughly chopped
  • 1-2 Tablespoons curry powder (see recipe notes)
  • salt to taste
  • 2 pears, cored and roughly chopped
  • 1 small butternut squash (about 1 ¼-1 ½ pounds)  peeled, seeded and cut into 1” cubes 
  • 3 ½ cups chicken or vegetable stock
  • 4 ounces crème fraîche (about ½ cup), plus extra for garnish
  • ¼ cup pepitas, for garnish (optional) what are pepitas?
  • Black pepper, for garnish (optional)



A note about curry powder. Curry powders vary widely by brand and by recipe: you will likely need to adjust the amount of curry powder in this recipe to suit your own tastes. We recommend starting with 1 Tablespoon of curry powder, then tasting the finished soup and adding an extra 1 teaspoon if needed (with McCormick Organic and Simply Organic curry powders, 1 Tablespoon + 1 teaspoon was the sweet spot with this recipe). The curry flavor is pretty mellow in this soup, but you can dial it up or down to suit your palate. If you’re using a homemade or especially flavorful curry powder, you may need to reduce the total amount here (especially if your curry powder uses fresh/strong spices like Diaspora Co as the base). 

What kind of pears should I use? We've tested this recipe with both Bartlett and Bosc pears - both work great! Use whatever pears you like to eat. If you want to reduce the sweetness of this soup, use just one pear.

Additions and substitutions. Use roasted butternut squash instead of cooking the squash in the saucepan with the stock. You can also use frozen diced butternut squash to save a bit of time here. Use apples instead of pears if you like. 

If you don’t have crème fraîche, use a 50/50 mix of sour cream (or Greek yogurt) and heavy cream instead - sour cream on its own will overpower the soup a bit; cutting it with heavy cream gets you the closest to the crème fraîche flavor. Sour cream is also more likely to separate in this soup, so be sure to blend it well after adding any sour cream to ensure a smooth consistency.

Adjusting the consistency. Once blended, if the soup is too thick, add a splash of stock or heavy cream to thin it out a bit. If the soup is too thin, let it simmer for an additional 15-20 minutes or until the soup reaches your desired consistency. 

For a smoother soup, peel the pears before coring and dicing them. A strong immersion blender or countertop blender should give you a very smooth soup (even with the peels), but in our recipe testing we did notice a slight variation in the soup’s smoothness depending on which blender was used. If you’d like an even smoother texture, strain the blended soup through a mesh sieve or run it through the fine blade of a food mill. 

No immersion blender? If you don't have an immersion blender, carefully transfer soup to a blender in batches and blend until smooth. Be sure to remove the center cap piece on your blender’s lid before blending to allow steam to escape - otherwise the steam can build up and pop the top off to make a huge mess. Cover the hole in the lid with a clean tea towel for a moment when you begin blending and again when you stop the blender to avoid splattering. Always follow the care instructions on your equipment and use caution when blending hot soups. 

Keywords: soup, fall, bisque