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Curried Butternut Squash and Pear Soup

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 Curried Butternut Squash and Pear Soup
Per serving: 130 calories, 3.5 g fat, 3 g protein, 24 g carbohydrate, 4 g fiber, 45 mg sodium
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Course Soup
Servings
people
Ingredients
  • 1 (2) pound butternut squash
  • 1 medium onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon dried ginger powder
  • 1 tablespoon curry powder
  • 4 cups reduced sodium vegetable broth
  • 2 firm ripe pears
  • 1/2 cup half and half
Course Soup
Servings
people
Ingredients
  • 1 (2) pound butternut squash
  • 1 medium onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon dried ginger powder
  • 1 tablespoon curry powder
  • 4 cups reduced sodium vegetable broth
  • 2 firm ripe pears
  • 1/2 cup half and half
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees. Line a rimmed baking sheet with tinfoil.
  2. Cut squash in half lengthwise; remove seeds. Place squash cut side down on baking sheet. Place pears, onions and garlic on baking sheet with squash and drizzle with olive oil.
  3. Roast about 45 minutes or until soft. Scoop out squash.
  4. In a large pot combine all ingredients; bring to a boil. Pour soup into blender; puree in batches until smooth.
  5. Pour soup into blender; puree in batches until smooth.
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