4.8
(17)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.
Your folders
foodnetwork.com
4.6
(36)
20 minutes
Your folders
flavorthemoments.com
45 minutes
Your folders
makingthymeforhealth.com
5.0
(4)
45
Your folders
marthastewart.com
3.2
(155)
Your folders
myrecipes.com
5.0
(1)
Your folders
loveandlemons.com
Your folders
gimmesomeoven.com
4.8
(273)
30 minutes
Your folders
allrecipes.com
4.6
(3.3k)
35 minutes
Your folders
pipandebby.com
30 minutes
Your folders
loveandlemons.com
5.0
(207)
35 minutes
Your folders
fifteenspatulas.com
5.0
(53)
45 minutes
Your folders
loveandlemons.com
5.0
(1.1k)
35 minutes
Your folders
loveandlemons.com
5.0
(1.1k)
35 minutes
Your folders
loveandlemons.com
5.0
(1.1k)
35 minutes
Your folders
loveandlemons.com
5.0
(1.1k)
35 minutes
Your folders
caramelandcashews.com
Your folders
onceuponachef.com
4.7
(169)
35 minutes
Your folders
jessicagavin.com
5.0
(12)
30 minutes
Your folders
preppykitchen.com
4.9
(35)
60 minutes