Winter Squash Pear Curry Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Winter Squash Pear Curry Soup calories by ingredient
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Introduction

Adapted from All recipes I included the half and half full fat but many lower fat substitutions are available. I also use chicken bouillon but 4 cups of chicken broth were in the original recipe. Adapted from All recipes I included the half and half full fat but many lower fat substitutions are available. I also use chicken bouillon but 4 cups of chicken broth were in the original recipe.
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)
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Tips

The longer this simmers the better


Directions

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.

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