Amy's Butternut Squash and Pear Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 med. Butternut squash3 carrots 2 large pears4 celery branches 1 small onion2 1/2 tsp curry1 tsp ginger4 cps chicken (or vegetable) brothsalt and pepper to tasteadd water if desired to thin out soup
First take your medium squash and cut into cubes
Pour all your chicken (you could use vegetable broth too) broth except 1/2 cup into pot and bring to a boil. Set 1/2 cup off to the side for later use.
Add squash, chopped celery (about four branches), and grated carrots, cover and simmer until squash is soft.
While your squash and carrots simmer, take your 1 small onion (about 1 cup) and dice.
In a frying pan add your oil and saute onion for five minutes.
Peel and dice your two pears and add to onion, saute until soft.
After pear and onion have cooked, add your ginger, curry, and remaining 1/2 broth. Cover, turn burner to low, and let simmer for 10 minutes.
After onion mixture has cooked, add it to the squash and mix until there are no chunks of squash left. The soup should be nice and thick but if you want to thin it out you can add water until it reaches the consistency you like. Salt and pepper to taste.
If you have a household that must have meat in their meals you can fry up some diced chicken and toss that in, but the soup is great as is.
Makes about 6 1 1/2 cup servings (servings depend on how thick you make your broth, if you add more water you'll have more servings). Can be poured over rice for a zesty curry meal. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MCDAV2154.
Pour all your chicken (you could use vegetable broth too) broth except 1/2 cup into pot and bring to a boil. Set 1/2 cup off to the side for later use.
Add squash, chopped celery (about four branches), and grated carrots, cover and simmer until squash is soft.
While your squash and carrots simmer, take your 1 small onion (about 1 cup) and dice.
In a frying pan add your oil and saute onion for five minutes.
Peel and dice your two pears and add to onion, saute until soft.
After pear and onion have cooked, add your ginger, curry, and remaining 1/2 broth. Cover, turn burner to low, and let simmer for 10 minutes.
After onion mixture has cooked, add it to the squash and mix until there are no chunks of squash left. The soup should be nice and thick but if you want to thin it out you can add water until it reaches the consistency you like. Salt and pepper to taste.
If you have a household that must have meat in their meals you can fry up some diced chicken and toss that in, but the soup is great as is.
Makes about 6 1 1/2 cup servings (servings depend on how thick you make your broth, if you add more water you'll have more servings). Can be poured over rice for a zesty curry meal. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MCDAV2154.
Nutritional Info Amount Per Serving
- Calories: 229.7
- Total Fat: 7.1 g
- Cholesterol: 1.7 mg
- Sodium: 1,495.3 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 3.6 g
- Protein: 10.1 g
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