Tis the season for squash and pear. Similar to the spicy pumpkin soup I made the other day, but with a distinctive pear flavor. You can add a thin slice of bartlett pear to each serving, or cut up a pear in small pieces and mix them into the soup for added sweetness. I often find great IBS choices on the website, Simply Recipes. This is one of those and I make it every fall. It's different because of the wonderful pear flavor. If you cannot tolerate uncooked pears, then bake them or lightly saute them for easier digesting.
Curried Squash and Pear Soup Recipe
INGREDIENTS
1 butternut squash (about 2 3/4 pounds)
1 tablespoon butter
2 cups chopped peeled Bartlett pear (about 1 pound)
1 1/2 cups thinly sliced onion
2 1/3 cups water
1 cup pear nectar
2 (14 1/2-ounce) cans vegetable broth*
2 1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 small Bartlett pear, cored and thinly sliced
If cooking gluten-free, use gluten-free broth.
METHOD
1 Preheat oven to 375°.
2 Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Peel squash; mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use.
3 Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sauté 10 minutes or until lightly browned.
4 Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes.
5 Place one-third of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture.
6 Return squash mixture to pan; stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.
Serves 8 (serving size: 1 1/4 cups)
Print
Remind Me
Notify Moderator
|
Posts
Curried Squash and Pear Soup
