Average Rating: 4.722222TOTAL TIME: Prep: 1-1/4 hours Cook: 45 min.
YIELD: 9 servings.Ingredients
- 1 medium butternut squash (about 3 pounds)
- 1 medium onion, chopped
- 2 tablespoons canola oil
- 1 tablespoon curry powder
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1 teaspoon salt
- 4 cups reduced-sodium chicken broth
- 4 medium pears, peeled and chopped
- 1/2 cup heavy whipping cream
- Balsamic vinegar and snipped chives, optional
Instructions
- 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 pulp and set aside.
- 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.
- 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.
