monday's squash+pear soup

[Guest guest]

I forgot to send the recipe for monday's soup.

I'm enjoying cooking again. We are on a curry trip this week.

 

 

* Exported from MasterCook *

 

Curried Butternut Soup with Diced Pear

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Memorable Meals Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds butternut squash

1 teaspoon butter

1 large yellow onion -- sliced or diced

4 garlic cloves

1/4 teaspoon sugar

2 teaspoons curry powder

salt and freshly ground pepper -- to taste

3 cups reduced fat chicken or vegetable broth

8 ounces nonfat plain yogurt

1 large ripe pear

Winter Nelis, Bosc, Anjou or Comice pear

 

Prick the squash with a fork in several places. Cook the squash whole for about

40 minutes in a 350 degree F oven, or microwave on High (100% power) for 10

minutes. Let it rest 10 minutes. Cut the squash in half and scoop out and

discard the seeds, then scoop the flesh into a bowl.

 

Melt the butter in a soup pot over medium heat, then add the onion and stir.

Cover and cook the onion until tender, about 5 to 8 minutes. Add the garlic and

sugar, remove the lid, increase heat to medium-high and cook and stir for 2

minutes or until the onion begins to brown.

 

Sprinkle in the curry powder and season with salt and pepper. Cook and stir for

1 minute, then add the cooked butternut squash. Cook for 2 to 3 minutes, then

pour in the broth. Bring to a boil, reduce the heat and simmer for about 10

minutes. Puree the soup in a food processor fitted with the steel blade or in a

blender, then cover and refrigerate.

 

When the soup is thoroughly chilled stir in all but 1 tablespoon or so of the

yogurt. Peel, core and cut the pear into fine dice then stir it into the soup.

Divide the soup among 4 soup bowls, garnishing it with mint leaves and a jot of

the remaining yogurt.

 

Source:

" Pears by Linda West Eckhardt (Chronicle Books, 1996) "

S(Internet Address:):

" http://www.chron.com/cs/CDA/story.hts/foodtalk/archive/187546 "

 

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Per Serving (excluding unknown items): 322 Calories; 3g Fat (7.0% calories from

fat); 27g Protein; 66g Carbohydrate; 9g Dietary Fiber; 7mg Cholesterol; 871mg

Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Fruit; 1/2

Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Serves twice as many as a side dish or appetizer.

 

NOTES : The sweetness of pear counter-balances the spicy curry in this lovely

chilled soup. Serve as a first course or a fine spring lunch.

 

VARIATION: Omit yogurt. Add 2 to 3 ounces fresh green beans that have been

trimmed, cut and blanched; red potato, cooked and cubed. Pinch of lemon-thyme to

balance the curry. Substitute light brown sugar for white. Serve with a splash

of balsamic vinegar. -Hanneman 2000-Nov-06

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 -10494 0 4410 0