CURRIED SQUASH SOUP

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CURRIED SQUASH SOUP image

Categories     Soup/Stew     Roast     Sauté     Thanksgiving     Vegetarian     Lunch     Squash     Fall     Winter

Yield 6 cups

Number Of Ingredients 10

2 Tbs. olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 ripe pear, peeled and chopped
2 cups butternut squash or pumpkin cubes, roasted
1-1/2 tsp. curry powder
1/8 tsp. salt
3 cups reduced sodium chicken broth or vegetable broth
1 cup cream
1 tablespoon of sherry

Steps:

  • Heat oil in large saucepan over medium heat. Add onion, and saute until soft. Stir in garlic, pear, squash, curry and salt. Saute 5 minutes. Place in food processor and pulse until smooth. Bring to a simmer and cook 15 minutes. Stir in cream and sherry and heat through. Makes about 6 cups; serves 6. Per Serving: 150 calories, 20g fat, 55mg cholesterol, 3g protein, 17g, carbs, 4g fiber, 380mg sodium

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