Appetizers / Soups / Salads

Winter Squash Pear Curry Soup is for Lunch.

Winter Squash Pear Curry Soup takes 25 minutes to prepare.

Winter Squash Pear Curry Soup takes 45 minutes to cook.

Winter Squash Pear Curry Soup makes 8 servings.

The ingredients for Winter Squash Pear Curry Soup are:

(2 pound) butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
1/2 cup half and half (optional but on calorie count)
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Here is how you make Winter Squash Pear Curry Soup:

I quarter and steam the squash till soft then remove the skin (peels off easily this way). Spray Pam in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken boullion and water into the pot, and bring to a boil. Stir in the pears and the squash, and simmer until the pears are very soft, about 30 minutes.Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.Serving Size: Makes 8 one cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user JJEANOT.

The nutritional information for Winter Squash Pear Curry Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 113.5

• Total Fat: 2.1 g
• Cholesterol: 5.6 mg
• Sodium: 565.9 mg
• Total Carbs: 23.9 g
• Dietary Fiber: 6.3 g
• Protein: 2.2 g