Curried Pear And Butternut Soup Recipe

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Ingredients:

Serving

1 2 lb of butternut squash
3 tbsp of butter, unsalted
1 diced onion
2 cloves of garlic, minced
2 tsp of grated ginger root
2 tsp of curry powder
8 to 10 passes of a whole nutmeg over a microplane
1/2 to 1 tsp of salt
4 cups of chicken broth
2 firm ripe bartlett pears, peeled, cored and cut in 1 inch pieces
1/2 cup of half and half

Directions:

Preheat the oven to 375 degrees.
Line a baking sheet with foil or parchment paper.
Cut the squash in half, discard seeds and membrane.
Place cut side down on the baking sheet.
Roast in the oven until very soft, about 45 minutes.
Scoop pulp from peel and save.
Melt butter in large soup pot over medium heat.
Add garlic, onion, ginger, curry powder, nutmeg and salt.
Cook until onion are soft.
Add broth and bring to a boil.
Stir in pears and the cooked squash and simmer until very soft.
Run through a food mill or process in a blender.
When smooth, return to pot and add cream and heat.
Adjust seasonings with salt and pepper.
(I tend to add a little cayenne, and top the blended soup with a crispy croutons)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	201.68 Kcal (844 kJ)
Calories from fat	74.53 Kcal
		% Daily Value*
Total Fat	8.28g	13%
Cholesterol	22.73mg	8%
Sodium	978mg	41%
Potassium	788.86mg	17%
Total Carbs	30.28g	10%
Sugars	9.7g	39%
Dietary Fiber	5.41g	22%
Protein	2.53g	5%
Vitamin C	47mg	78%
Vitamin A	1.6mg	53%
Iron	1.7mg	10%
Calcium	119.7mg	12%

Amount Per 100 g
Calories	48.51 Kcal (203 kJ)
Calories from fat	17.93 Kcal
		% Daily Value*
Total Fat	1.99g	13%
Cholesterol	5.47mg	8%
Sodium	235.23mg	41%
Potassium	189.74mg	17%
Total Carbs	7.28g	10%
Sugars	2.33g	39%
Dietary Fiber	1.3g	22%
Protein	0.61g	5%
Vitamin C	11.3mg	78%
Vitamin A	0.4mg	53%
Iron	0.4mg	10%
Calcium	28.8mg	12%

* 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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