Curried Pear and Squash Soup
Summary
| Yield | |
|---|---|
| Prep Time | 15 minutes |
| Meal Type | Dinners |
| Food Type | Soups |
| Step Number (6 steps program) | Step 4: Vegetable & Fruit Smoothies (Blended Salads) |
Description
The surprising combination of squash, pear, and curry gives this soup a wonderful flavor.
Ingredients
- 3 delicata squash, roasted to equal 1 1/2- 2 cups
- 1 onion, diced
- 1 medium D'Anjou or Comice pear, peeled, coarsely chopped
- 2 - 3 tsp curry powder
- 2 tbsp Vegi-Zest or Vegi-Base, or other no-salt or low-sodium base
- 4 cup water
- 1 tbsp lemon juice
- 2 tbsp fresh parsley or cilantro, chopped
- black pepper to taste
Instructions
Roast the squash in the oven at 350 degrees until a knife is easily inserted into the squash, about 25 minutes. Cool and scrape pulp from skin.
Heat the soup pot over medium heat. Add the onion and sauté for 5 minutes until it softens. Add the pear and curry powder and sauté for 2 minutes. Add the broth powder and water and simmer for 10 minutes until the pear is soft. Add the roasted squash and simmer for another 10 minutes to blend flavors. Using a hand blender, puree until desired consistency or remove and puree in a blender. Taste and add the lemon juice and pepper. Garnish with parsley or cilantro. Serve hot.
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