Curried acorn squash and pear puree

Squash soup is a perfect fall soup and combining it with pears will give the soup a bit of sweetness and balances the slightly bitter squash. I added the curry powder because it goes very well with squash and gives the soup body and extra flavour

Recipe:

400 gram of diced acorn squash

60 grams of chopped onions

4 minced garlic gloves

25 grams curry powder

500 ml chicken stock or vegetable stock

50 grams butter

Garnishes:

1 bartlett pear finely diced and make one chip thinly sliced on the mandoline and deep fried

1 small beet root deep fried into chips

15 grams of sugar for pear compote

 Deep fried leeks

Few drops of olive oil

salt to season ( about 5 grams)

Method:

Prepare the pear compote first; melt butter in small pot and add the sugar then add the diced pear and cook until soft

Squash soup:

Sweat the onions in the butter and add the garlic, add the curry powder and then the diced acorn squash.

Sweat on low heat for about 5 minutes and add the hot chicken stock or vegetable stock, let it simmer for about 15 minutes until the squash is very soft, add the salt and blend in the food processor until very smooth transfer into a small pot and keep warm.

Deep fry the leek and beet root in hot oil and dry on paper towel do the same with the pear this will be used to garnish the soup

Plate the soup in hot bowl with the garnishes and serve

Steps of preparing the soups shown in the photographs below:

Mise en place:

Sauteed onion garlic and curry powder:

Squash and curry powder

Sensor evaluation:

Adding the curry in the squash soup gives it a very well balanced flavour and it does not over power the delicate structure and flavour of squash

Other people tasting the soup:

I had my daughter taste it and she thought the curry went very well with the squash and pear soup she loved the smooth texture too

Challenges for this soup:

Make sure not to add to much curry powder this will over power the squash soup and you will end up only tasting the curry powder

The squash should be very soft after simmering it, if the squash is not cooked enough the soup will be gritty when you blend the soup this will effect the overall flavour of the soup

Making the soup with the curry turned out very well!!

I would not change anything to this soup but would maybe use some different garnishes like apples or perhaps make a herb oil to give it some extra body.

Over my culinary Chef career I have come up with all kinds of creations for soups on my menu and it is fun to do!!

Good luck making your blog!!

Chef