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Butternut Pear Soup

1 onion, sliced
2 tablespoons butter
1 tablespoon light brown sugar
1 large butternut squash (for easy roasted check Pureed Squash Butternut, Acorn Any Hard Winter Squash!)
1 cup chicken broth or 1 cup vegetable broth
1 (15 ounce) can pears in light syrup
12 teaspoon curry powder
2 cups low-fat milk or 2 cups nonfat milk
14 teaspoon cinnamon
14 teaspoon ginger
14 teaspoon nutmeg
1 teaspoon crystallized ginger, diced
sherry wine
roasted butternut squash seeds
roasted pumpkin seeds (Spicy Roasted Butternut Seeds / Pumpkin Seeds )


Slice butternut into 4 and remove seeds and fiber. Place in a microwave oven and cook till tender for 10-15 minutes. Meanwhile saute onions in butter for 10 minutes till golden brown then add brown sugar and spices cook for 5 more minutes over low heat. Add broth to deglaze the pot! Cube squash and if you have a good blender like a vita mix you don`t have to peel just put it in you blender along with all the ingredients and process till smooth. In a pot add all ingredients and simmer 10 minutes. Taste and season with salt and sherry if desired.

Source: www.food.com