Taste of Home
Butternut Squash & Pear Soup
TOTAL TIME: Prep: 1-1/4 hours Cook: 45 min.
YIELD: 9 servings.
Pears give this harvest soup a pleasant sweetness and a nice velvety finish, while curry and ginger provide delightful flavor. —Sarah Vasques, Milford, New Hampshire
Ingredients
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1 medium butternut squash (about 3 pounds)
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1 medium onion, chopped
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2 tablespoons canola oil
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1 tablespoon curry powder
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2 garlic cloves, minced
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2 teaspoons minced fresh gingerroot
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1 teaspoon salt
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4 cups reduced-sodium chicken broth
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4 medium pears, peeled and chopped
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1/2 cup heavy whipping cream
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Optional: Balsamic vinegar and snipped chives
Directions
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1.
Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh and set aside.
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2.
In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly.
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3.
Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.
Nutrition Facts
3/4 cup: 190 calories, 8g fat (3g saturated fat), 18mg cholesterol, 527mg sodium, 29g carbohydrate (12g sugars, 7g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.
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