Curried Pear and Butternut Squash Soup

[Guest guest]

Curried Pear and Butternut Squash Soup

 

6 Servings—Dairy-free

 

 

1 Tbs. vegetable oil

1 cup chopped onion

1 clove garlic, minced

1 Tbs. curry powder

1 Tbs. brown sugar

1 tsp. ground cumin

6 cups vegetable broth

1 1/2 lbs. butternut squash, peeled and diced

4 ripe Bartlett pears, peeled, cored and diced

Chopped fresh cilantro for garnish

In large pot, heat oil over medium heat. Add onion and

cook, stirring often, until soft, about 5 minutes. Add

garlic, curry powder, brown sugar and cumin and cook,

stirring, 30 seconds. Add broth, squash and pears.

Bring to a boil. Reduce heat and simmer, covered,

until squash and pears are tender, 25 to 30 minutes.

Purée mixture with immersion blender or transfer to

food processor and process in batches. Garnish with

cilantro. Serve warm.

 

PER serving: 173 CAL; 4 G PROT; 4 G TOTAL FAT (0 SAT.

FAT); 37 G CARB.; 0 MG CHOL; 506 MG SOD.; 3 G FIBER

 

 

 

 

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