Butternut Squash & Pear Soup Recipe

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Ingredients

Count

Nutrition

179

Calories

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Ingredients:

Serving

1 medium butternut squash (about 3 lb)
1 medium onion, chopped
2 tbsp canola oil
1 tbsp curry powder
2 garlic cloves, minced
2 tsp minced fresh gingerroot
1 tsp salt
4 cups reduced-sodium chicken broth
4 medium pears, peeled and chopped
1/2 cup heavy whipping cream
balsamic vinegar and snipped chives , optional

Directions:

Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly.
In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired. Yield: 9 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	179.24 Kcal (750 kJ)
Calories from fat	51.14 Kcal
		% Daily Value*
Total Fat	5.68g	9%
Cholesterol	9.13mg	3%
Sodium	515.12mg	21%
Potassium	750.91mg	16%
Total Carbs	31.93g	11%
Sugars	11.45g	46%
Dietary Fiber	5.89g	24%
Protein	2.96g	6%
Vitamin C	36.1mg	60%
Vitamin A	1.5mg	50%
Iron	1.7mg	10%
Calcium	100.1mg	10%

Amount Per 100 g
Calories	49.66 Kcal (208 kJ)
Calories from fat	14.17 Kcal
		% Daily Value*
Total Fat	1.57g	9%
Cholesterol	2.53mg	3%
Sodium	142.7mg	21%
Potassium	208.02mg	16%
Total Carbs	8.85g	11%
Sugars	3.17g	46%
Dietary Fiber	1.63g	24%
Protein	0.82g	6%
Vitamin C	10mg	60%
Vitamin A	0.4mg	50%
Iron	0.5mg	10%
Calcium	27.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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