Ingredients
- 1 cup chopped leeks (white and light green parts only)
- 1 tablespoon butter
- 1 teaspoon curry powder
- 3 10-ounce boxes frozen organic squash (thawed)
- 3/4 cup pear nectar
- 3 cups chicken broth
- 1/2 cup evaporated milk
- Salt and pepper (to taste)
- Dried apple chips (for garnish)
Squash and Pear Soup
Staff | 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.
Directions
- 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
