I really like the flavor of this soup. It’s completely different from all the other soups I make. It’s a recipe from Andrea Nakayama. Like all my other soups I make this in my Instant Pot but you can make it on the stove top and I will includes those instructions.
1-2 lbs squash (I use butternut squash or summer squash) peeled, seeded and cut into half inch pieces.
6 ripe but firm bartlett, Asian,or Bosc pears peeled, cored and cut into 1-inch pieces
2 TBSP Avocado oil
1 TBSP coconut palm sugar
1/2 tsp iodized sea salt
1/3 cup shallots
2 tsp Madras curry powder
1/4 tsp ground cardamon
1/4 tsp ground coriander
5-6 cups organic chicken or vegetable broth or (bone broth)
1 cinnamon stick
2 Tbsp sliver fresh cilantro
Preheat oven to 400°. On a large baking sheet, toss squash and pears with 1 Tbsp oil ad 1 tsp coconut palm sugar. Season with salt. Drizzle with water and roast until tender abut 30-40 minutes.
When done, remove 1 cup of pears and cut into small pieces and set aside for garnish.
In Instant Pot set to saute’ or large soup pot heat to medium heat. Add remaining oil and heat up. Saute’ shallots and cook until soft but not brown. Add remaining sugar, curry, cardamon, and coriander. Cook for two more minutes.
Add squash and pears. Use an Emulsifier or blend in a high speed blender in batches until ingredients are smooth. Add broth and cinnamon stick. Set to 11 min on pressure cook on the Instant Pot (or bring to a simmer on the stove top and cook for 30 minutes stirring occasionally).
Let pressure off Instant Pot and stir in salt and pepper to taste. Discard cinnamon stick.
Garnish with reserved pears and cilantro if desired