Butternut Squash and Pear Soup - 23g Carbs, 3.2g Fiber
From: Fiona Haynes, About.com
This is a lovely sweet, yet not too sweet, soup with a hint of mild
spice. Butternut squash and pears make a wonderful combination, and
both flavors are evident in this warming fall and winter soup.
Prep Time: 15 minutes
Cook Time: 25 minutes
2 tsp olive oil
1 cup finely chopped onion
1 Tbsp curry powder
1 pound butternut squash (about half a medium squash), cut into 1-inch pieces
2 ripe medium Bartlett pears, peeled, cored and cut into 1-inch pieces
3 1/2 cups fat-free, low-sodium chicken or vegetable broth
Heat oil on medium heat in Dutch oven or soup pot. Gently sauté onions
until softened—about 5 minutes. Add curry powder and stir, sauteing for
1 minute. Add butternut squash and pear pieces. Sauté for 3-4 minutes.
Pour in chicken broth and bring to a boil. Reduce heat to low, cover and
simmer for 20 minutes until squash and pear are tender. Transfer soup to
a food processor or blender and puree until smooth, working in two
batches if necessary.
Serves: 6
Nutrition per Serving:
119 Calories, 17 Calories from Fat, 1.9g Total Fat, 0.2g Sat,
0mg Cholesterol, 38mg Sodium, 23g Carbs, 3.2g Fiber, 2.5g Protein
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