Squash and Pear SoupStaff | Delicious Living
- Serves: 8 people
- Calories per serving: 99
Instead of peeling and cooking winter squash, use frozen organic squash. This easy soup can be made two days ahead; add the evaporated milk and heat thoroughly just before serving.
- Soak leeks in hot water for 10 minutes to remove grit; repeat if necessary. In a large saucepan, heat butter over medium-low heat. Add leeks and sauté until translucent, 5-8 minutes. Add curry and cook for 2 minutes until fragrant.
- Add squash, pear nectar, and broth. Bring to a simmer and cook over medium heat for 15 minutes.
- Purée soup with a hand blender, or transfer to a food processor or blender and process until thick and smooth. If making ahead, cool and refrigerate.
- Before serving, reheat. Add evaporated skim milk and heat through. Season to taste with salt and pepper. Serve, sprinkled with dried apple chips.
PER SERVING: 99 cal, 14% fat cal, 2g fat, 1g sat fat, 4mg chol, 5g protein, 18g carb, 4g fiber, 182mg sodium