Bartlett Pear and Butternut Squash Soup with Crispy Kale

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, December 2011


1/6 cup olive oil, divided
1 sweet onion, chopped
1 small butternut squash, peeled, seeded and cut into 1-inch pieces
3 pears, peeled, cored and cut into 1-inch pieces
5 cups low-sodium vegetable broth
1 T. curry powder
2 t. ground ginger
1 t. salt
¼ t. ground black pepper
1 (14-oz.) can light coconut milk
1 handful of kale, rinsed and dried
Sea salt, to taste


Heat 2 T. oil in saucepan over medium-low heat. Add onion; cook for 3 minutes or until soft, stirring often. Add squash and pears; saute 5 minutes. Stir in vegetable broth; bring to a boil. Reduce heat to medium-low; add curry powder, ginger, salt and pepper. Simmer 20 minutes or until squash is fork-tender. Remove from heat; stir in coconut milk. In blender or food processor (or using immersion blender in saucepan), purée soup in batches until smooth. Return soup to saucepan. Reheat over medium-low heat for 2-3 minutes or until warmed through. Prepare garnish: Preheat oven to 325°F. Remove stems from kale; tear into bite-size pieces. Toss kale with remaining 2 t. olive oil; sprinkle with salt. Spread onto baking sheet covered with parchment paper. Bake for 10-15 minutes or until crispy. To serve: Place soup in 10 bowls; add small amount of baked kale on top of each serving.


10 ¾-cup servings


Chef & Child, Soup, Vegetarian

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