Curried Butternut-Pear Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 Butternut Squash (2 3/4 lbs)1 Tbsp Butter, light, unsalted2 c. Chopped, peeled Bartelett Pears (1 lb)1 1/2 c Thinly sliced onion2 1/3 c Water1 c Pear Nectar (crepe)2 cans Low-sodium Vegetable Broth2 1/2 tsp Curry Powder1/2 tsp Lite salt1/8 tsp Black pepper1/2 c fat-free 1/2 & 1/2
Preheat oven to 375. Cut squash lengthwise, discar seed & membrane. Place halves, but side down, on a baking sheet; bake for 45 min, or until tender. Cool. Peel squash; mash pulp. Melt butter in a large Dutch oven over med-high heat. Add onion and pear; saute 10 min. or unitl lightly browned. Add squash, water, & next 5 ingredients (water - black pepper). Bring to a boil, partially cover, reduce heat, & simmer fro 40 min. Place 1/3 of squash mix in a blender and process until smooth. Pour pureed mix into a large bowl; repeat with remaining mix. Return mix to pot; stir in 1/2 & 1/2. Cook over low heat 3 min. or until thoroughly heated. Ladel soup into bowls, & garnish with pear slices.
Serves: 6-8 (nutrition values based on 7)
Number of Servings: 7
Recipe submitted by SparkPeople user BLONDEGIRL.
Serves: 6-8 (nutrition values based on 7)
Number of Servings: 7
Recipe submitted by SparkPeople user BLONDEGIRL.
Nutritional Info Amount Per Serving
- Calories: 158.2
- Total Fat: 1.6 g
- Cholesterol: 0.9 mg
- Sodium: 715.0 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 2.6 g
- Protein: 2.7 g