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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I've made this soup fast, tasty, and easy! It 's creamy fruity with a slight kick from the ginger. A real comfort soup. I don't peel my squash just blend it up smooth in a vita mix or any high powered blender. You never know it's in there. But your body will love you for it! This I tried to keep low in fat and sugar by using low fat milk and pears in a light syrup. In the picture I garnished with Spicy Roasted Butternut Seeds / Pumpkin Seeds and fresh ripe pears slices. Alternate method for pureeing butternut Pureed Squash Butternut, Acorn Any Hard Winter Squash! Ingredients:
1 onion, sliced |
2 tablespoons butter |
1 tablespoon light brown sugar |
1 large butternut squash (for easy roasted check pureed squash butternut, acorn any hard winter squash!) |
1 cup chicken broth or 1 cup vegetable broth |
1 (15 ounce) can pears in light syrup |
1/2 teaspoon curry powder |
2 cups low-fat milk or 2 cups nonfat milk |
1/4 teaspoon cinnamon |
1/4 teaspoon ginger |
1/4 teaspoon nutmeg |
1 teaspoon crystallized ginger, diced |
salt |
sherry wine |
roasted butternut squash seeds |
roasted pumpkin seeds (spicy roasted butternut seeds / pumpkin seeds ) |
Directions:
1. Slice butternut into 4 and remove seeds and fiber.
2. Place in a microwave oven and cook till tender for 10-15 minutes.
3. Meanwhile saute onions in butter for 10 minutes till golden brown then add brown sugar and spices cook for 5 more minutes over low heat. Add broth to deglaze the pot!
4. Cube squash and if you have a good blender like a vita mix you don`t have to peel just put it in you blender along with all the ingredients and process till smooth.
5. In a pot add all ingredients and simmer 10 minutes.
6. Taste and season with salt and sherry if desired.
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