nutritional information

Per Serving:

  • Calories: 173
  • Protein: 4 g
  • Total Fat: 4 g
  • Saturated Fat: 0 g
  • Carbohydrates: 37 g
  • Cholesterol: 0 mg
  • Sodium: 506 mg
  • Fiber: 3 g
Vegan

Curried Pear and Butternut Squash Soup

6 Servings

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add garlic, curry powder, brown sugar and cumin and cook, stirring, 30 seconds. Add broth, squash and pears. Bring to a boil. Reduce heat and simmer, covered, until squash and pears are tender, 25 to 30 [...]
  • 1 Tbs. vegetable oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 Tbs. curry powder
  • 1 Tbs. brown sugar
  • 1 tsp. ground cumin
  • 6 cups vegetable broth
  • 1 ½ lbs. butternut squash, peeled and diced
  • 4 ripe Bartlett pears, peeled, cored and diced
  • Chopped fresh cilantro for garnish
  1. In large pot, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add garlic, curry powder, brown sugar and cumin and cook, stirring, 30 seconds. Add broth, squash and pears. Bring to a boil. Reduce heat and simmer, covered, until squash and pears are tender, 25 to 30 minutes. Purée mixture with immersion blender or transfer to food processor and process in batches. Garnish with cilantro. Serve warm.
October 1998

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comments

This soup is unlike any other I have ever tasted. I would almost describe it as elegant. It has a beautiful color and tastes creamy with that hint of fresh pear. A great soup for a Sunday dinner or party. I made the exact recipe. There is nothing to improve as far as I'm concerned.

Marion Roberson - 2010-02-12 10:04:17