Winter Squash Pear Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
(2 pound) butternut squash 3 tablespoons unsalted butter 1 onion, diced 2 cloves garlic, minced 2 teaspoons minced fresh ginger root 1 tablespoon curry powder 1 teaspoon salt 4 cups reduced sodium chicken broth 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice 1/2 cup half and half (optional but on calorie count)Check All Add to Shopping List
I quarter and steam the squash till soft then remove the skin (peels off easily this way).
Spray Pam in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken boullion and water into the pot, and bring to a boil. Stir in the pears and the squash, and simmer until the pears are very soft, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
Serving Size: Makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JJEANOT.
Spray Pam in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken boullion and water into the pot, and bring to a boil. Stir in the pears and the squash, and simmer until the pears are very soft, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
Serving Size: Makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JJEANOT.
Nutritional Info Amount Per Serving
- Calories: 113.5
- Total Fat: 2.1 g
- Cholesterol: 5.6 mg
- Sodium: 565.9 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 6.3 g
- Protein: 2.2 g
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