PEAR BUTTERNUT SQUASH SOUP
MAKES 6 SERVINGS
INGREDIENTS
2 tablespoons vegetable oil
2 teaspoons curry powder
2 pounds (approx. 5 cups) butternut squash, peeled, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 can (15 ounces) Bartlett pears halves or slices, drained
2 cans (14-1/2 ounces each) chicken broth, ready-to-serve
3/4 cup milk
1 teaspoon salt
1/8 teaspoon cayenne pepper
As needed heavy cream
As needed chives, snipped (for garnish)
METHOD
In large bowl, combine oil and curry powder; add squash and onions, tossing to coat. Transfer to 15 x 10-inch baking pan; roast at 425°F for 35 to 45 minutes or until tender. Combine squash mixture, pears and 1 can broth in blender or food processor container; process until smooth. (Recipe to this point can be made ahead; cover and refrigerate up to 2 days.) Transfer to large saucepan; stir in remaining broth and milk. Season with salt and cayenne pepper. Bring soup to a boil; reduce heat and simmer, uncovered, 5 minutes. For each serving, swirl in a tablespoon of heavy cream and garnish with chives, if desired.
NUTRITIONAL INFORMATION (PER SERVING)Calories 220
Protein 6g
Carbohydrate 26g
Fiber 4g
Fat 12g
Sodium 852mg
Cholesterol 23mg
