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Low Fat Curried Roasted Squash Pear Soup Recipe
Ingredients
1 butternut squash (1 1/2 pounds), peeled and seeded , cut into 3/4-inch cubes
6 ripe firm bartlett pears, peeled and cored, cut into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon granulated sugar
salt & freshly ground black pepper, to taste
1/2 cup water
1/3 cup finely chopped shallots
1 tablespoon packed dark brown sugar
1 cinnamon stick, 2 1/2 inches long
2 teaspoons curry powder, preferably madras
1/2 teaspoon ground cardamom
1/4 teaspoon ground coriander
6 cups reduced-sodium chicken broth, defatted
2 tablespoons slivered fresh mint, or cilantro leaves
Method
Preheat oven to 400°F.
On a large baking sheet with sides, toss squash and pears with 1 tablespoon oil and granulated sugar.
Season with salt and pepper.
Drizzle with water.
Roast squash and pears for 30 to 40 minutes, or until both are tender.
Add a little more water if necessary to prevent burning.
Remove any pears that are done before squash.
Measure 1 cup pears and cut each cube in half; set aside.
In a food processor or blender, puree squash and remaining pears until smooth.
Add a little chicken broth if necessary.
Set aside.
In a Dutch oven or soup pot, heat remaining 1 tablespoon oil over medium heat.
Add shallots and cook, stirring, until softened but not browned, 3 to 5 minutes.
Add brown sugar, cinnamon stick, curry powder, cardamom and coriander.
Stir for 2 minutes more.
Add reserved squash-pear puree and chicken broth.
Bring to a simmer.
Reduce heat to low and simmer, stirring occasionally, for 25 to 30 minutes.
Season with salt and pepper.
Discard cinnamon stick.
Add reserved pears and simmer until heated through.
Ladle into warmed soup bowls and garnish with mint (or cilantro).
Serve immediately.
:MAKES ABOUT 8 CUPS, FOR 6 FIRST-COURSE SERVINGS.
Calories per serving; 3 grams protein; 5 grams fat 0 gram saturated fat; 43 grams carbohydrate; 565 mg sodium; 5 mg cholesterol: 6 grams fiber
