Jill’s Recipes #17 – Curried Pear and Squash Soup
Curried Pear and Squash Soup
Serves 4-6
Even though squash is sweet, it still tastes great paired with pear. If you like, you can add a pinch of cayenne for contrast, in addition to the lemon juice in the recipe.
3 delicata squash, roasted, to equal 2 cups
1 small onion, diced
1 medium D'anjou or comice pear, peeled and cut into chunks
2-3 teaspoons or more curry powder
2 tablespoons chicken flavored broth powder
4 cups water
1 tablespoon lemon juice
½ teaspoon salt
Freshly ground black pepper
2 tablespoons cilantro, chopped
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 stock 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. Taste and add the lemon juice, salt and pepper. Garnish with parsley or cilantro. Serve hot.
© 2005, Jill Nussinow, MS, RD from The Veggie Queen™: Vegetables Get the Royal Treatment
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| Posted in Recipes · Tags: cooking, eating, fall, fresh food, pear, soup, squash, vegan, vegan cooking, vegetables, vegetarian, vegetarian cooking, winter
